Brisket

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 Never played with anything like it. i'd treat it as a packer. 225°-240° toothpick test at 185° IT till it is tender as butter.

Happy smoken.

David
 
Cant tell, but if its only the flat and no point I would inject with some beef base, rub, and smoke in a aluminum pan so it doesn't dry out. Just my .02
 
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