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Message
re: Smoking a Brisket
Posted on 2/1/13 at 3:16 pm to CBLSU316
Posted on 2/1/13 at 3:16 pm to CBLSU316
Community Dark Roast, salt, pepper, cayenne, garlic powder dry mustard and onion powder. Coat and let sit over night. Wrap in bacon. Smoke at 225 for 5 hrs. Wrap in foil and add 1 cup of beef broth). Cook 2 more hours.
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