First brisket- with some ends

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sd72

Newbie
Original poster
Aug 17, 2013
9
11
Michigan
Black angus 3.5 LB brisket.

I know its 10 lbs small, but that's what was bought by my wife.
Just rubbed with some garlic sauce, salt, and black pepper. 7 hours to get to 195 IT, sprayed with apple cider vinegar, and garlic olive oil mix in a mister.

After cutting the end off and cubing, Jeff's rub and sauce, back in for an hour and a half.

Spareribs are still my favorite, but this was a close second.
 
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