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Non-Cattle Specific Topics
Recipes & Cooking
Brisket
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<blockquote data-quote="1982vett" data-source="post: 1344423" data-attributes="member: 7795"><p>Salt and pepper. Generous rub down with Tones Cajun Spice. I shoot for 250 ant try not to let it get over 275. Takes 8 to 10 hours depending on the size of brisket. Call it cheating if you like, but about 4 hours in I wrap mine in foil. Them juices make some good dipping sauce. It is a long process but a pit that doesn't need much attention makes it easier.</p></blockquote><p></p>
[QUOTE="1982vett, post: 1344423, member: 7795"] Salt and pepper. Generous rub down with Tones Cajun Spice. I shoot for 250 ant try not to let it get over 275. Takes 8 to 10 hours depending on the size of brisket. Call it cheating if you like, but about 4 hours in I wrap mine in foil. Them juices make some good dipping sauce. It is a long process but a pit that doesn't need much attention makes it easier. [/QUOTE]
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