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Hm. I did mine on Saturday. I got a 12 pound brisket on sale for 20 bucks a couple of years ago, so I thawed it and put it on at 1pm Saturday. I used oak and cherry and pulled it at 8pm. We ate at 9pm. It was good though. I usually cook longer, but I started it at 300 degrees and it cooked like that for an hour before the pit got to 225. I'm ready to try one injected and hot and fast like Myron Mixon does them.
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That sounds interesting, but I would probably be pooping my pants the entire time afraid of drying it out somehow from the higher heat. I guess the injection helps prevent that though. Maybe I'll try that method next
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I'm encouraged to do this by my cook this weekend. I had my brisket on for a couple of hours at 300 because I started WAY late.
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