I’ve been hooked on brisket lately they are fun because they are pretty finicky and you really have to keep an eye on them to be perfect. I use a big green egg and a homemade rub. The real key is to let them rest before serving.
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Big green egg is the best money I’ve ever spent and I’ve used traegers, oil drums etc. It’s super efficient with the lump charcoal and puts a perfect smoke ring every time. The best thing is you can get these things cranked up high if you want to sear a steak also.
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