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Reviewed Emeril's Texas-Style Smoked Brisket

Jul 17, 2011 in Food Network Community Toolbox on

Made this for the second time with a few modifications and had the best tasting brisket ever. The rub is awesome. I smoked a pork tenderloin on the upper rack and I basted both with apple juice every half hour. After 6 hrs I wrapped the brisket in foil for another 1.5 hours. Juciest brisket ever. "

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