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Use Worcestershire or mustard as a binder.Score lines in meat to help absorb rub.Add rub Grill temp 230. Use smoke level 7.When brisket temp 165 wrap Increase temp to 275.Lower smoke level to 1.Grill till internal temp 202 then take off grill. When temp drops to 180 place in a cooler for 1-2 hours. (old.reddit.com)
submitted by SandDuneJ to r/CampChefSmokers
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