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Cooking Forum
Super Bowl Brisket
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<blockquote data-quote="Shag" data-source="post: 5562616" data-attributes="member: 17275"><p>Looks like a great first attempt! Next time go with a full packer brisket (point and flat) with a BIG fat cap. Allow at least 18, preferably 24 hours from when you start smoking til time to eat. I have wrapped in towels and cooler rested for 6 hours when they got up to 205 ahead of schedule. That makes for the best brisket I have ever eaten.</p></blockquote><p></p>
[QUOTE="Shag, post: 5562616, member: 17275"] Looks like a great first attempt! Next time go with a full packer brisket (point and flat) with a BIG fat cap. Allow at least 18, preferably 24 hours from when you start smoking til time to eat. I have wrapped in towels and cooler rested for 6 hours when they got up to 205 ahead of schedule. That makes for the best brisket I have ever eaten. [/QUOTE]
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Super Bowl Brisket
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