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Texas-style smoked brisket with a perfect bark. Low and slow is the way to go!
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Trim brisket, leaving 1/4 inch fat cap.
Apply salt and pepper rub generously.
Smoke at 225°F for 10-12 hours until internal temp reaches 203°F.
Wrap in butcher paper when bark is set.
Rest for at least 1 hour before slicing against the grain.
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