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Texas-Style Smoked Brisket


Texas-Style Smoked Brisket

Bon Appétit - Paula Disbrowe

Beef brisket and a backyard smoker: It doesn't get any more "Texas" than that. 1 10–12-pound whole beef brisket, fat trimmed to 1/4-inch thickness 2 20-pound bags hardwood charcoal (you may have some left) 8–12 2–3-inch untreated kiln-dried hardwood chunks, preferably hickory or oak A grill or analog …

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