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Franklin explains the perfect Brisket

SierraRed

I'm pretty good at drinking beer
2 Year Member
He's right. Trim the fat cap (but not too much), season liberally with salt and pepper, put it on the smoker at about 225-250, fat cap up, and leave it alone.
 

Pops

I have squandered my resistance
10 Year Member
Did this over the weekend. wanted to see if he was right...results!

He was right..Best damn brisket I have ever cooked
 
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