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gregs7764

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Reviewed Smoked, Spice Rubbed, Texas-Style Brisket on Texas Toast

Apr 8, 2012 in Food Network Community Toolbox on FoodNetwork.com

Even using the ordinary ingredients, this turned out to be a KO in the first round. smoked this on my own UDS xl 4 hours smoked, 4 hours covered and it was incredible. The onions were a nice compliment to the smokey tender beef. just don't slice the bread 2" thick, it's just to much to wrap your mouth around. . . hunttl222, don't hate the Flay. ....

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