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The Water Cooler
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<blockquote data-quote="chazroh" data-source="post: 3690469" data-attributes="member: 7288"><p>Kosher salt and pepper( I do 2 to 1 part pepper to salt) with a light sprinkle of garlic and onion powder on it. Smoke at 225 til meat hits 165 degrees, wrap in bbq paper, cook in paper til 195. Pull it off, put paper wrapped brisket in ice chest covered with a towel and let rest for a couple hours</p></blockquote><p></p>
[QUOTE="chazroh, post: 3690469, member: 7288"] Kosher salt and pepper( I do 2 to 1 part pepper to salt) with a light sprinkle of garlic and onion powder on it. Smoke at 225 til meat hits 165 degrees, wrap in bbq paper, cook in paper til 195. Pull it off, put paper wrapped brisket in ice chest covered with a towel and let rest for a couple hours [/QUOTE]
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