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  1. We started by preparing the 5-pound brisket last night by trimming the fat and rubbing her down. Placed back in fridge over night and added more rub this morning. The rub had black pepper, kosher salt, peppercorn medley, garlic powder, onion powder, red pepper flakes and thyme. The smoke lasted 8 hours at 225. We used pecan wood chunks for added flavor. Pulled it at 160 degrees and wrapped in tin foil and put her back on. At 195 we took off the smoker, wrapped in a towel and placed in the cooler for 1 hour. It came our realy nice.
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