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Reviewed Smoked BBQ Brisket

Aug 18, 2011 in Food Network Community Toolbox on

I am doing this recipe for the 2nd time this Sunday. The first time was over July 4th 2011. The mop sauce is great, as is the rub. I used XX Amber for the mop sauce beer. Was killer. For wood chips, I'm using a combination of hickory and apple.

I cook real slow... almost a cold smoke at around 170-190 degrees, since I have...

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