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Yeah, I-Lived-in-Texas, Smoked Brisket
December 01, 2017

This was my first time to smoke or even cook brisket. The recipe was easy enough and my family loved it. My wife is especially sensitive to spicier foods but she had no complaints about it being too hot. I did follow the recipe. I used about a 12 lb brisket and had more than enough spice rub for the meat. I was only able to rub down the meat and refrigerate for 12 hrs instead of the recommended 24 hrs and my smoking time was also less by a couple of hours. I used pecan for my smoking wood. I will definitely use this again. Thanks for making me look good.

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