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The Water Cooler
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<blockquote data-quote="Gunbuffer" data-source="post: 4271428" data-attributes="member: 42291"><p>Grabbed a weird 4# brisket cut from crest on Saturday, hit it with a pepper, salt, onion powder rub with a tbsp of chili mix. Ran it for 11hrs in the Weber. Hickory and mesquite chunks. Came out decent. It was too thin a piece of meat to expect too much [ATTACH=full]481947[/ATTACH][ATTACH=full]481948[/ATTACH]</p></blockquote><p></p>
[QUOTE="Gunbuffer, post: 4271428, member: 42291"] Grabbed a weird 4# brisket cut from crest on Saturday, hit it with a pepper, salt, onion powder rub with a tbsp of chili mix. Ran it for 11hrs in the Weber. Hickory and mesquite chunks. Came out decent. It was too thin a piece of meat to expect too much [ATTACH type="full" alt="IMG_4115.jpeg"]481947[/ATTACH][ATTACH type="full" alt="IMG_4117.jpeg"]481948[/ATTACH] [/QUOTE]
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