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The key to cooking brisket, or smoking any meat, is to take your time and not be in a hurry. I’m convinced that the waiting and buildup is one of the things that makes all BBQ so tasty. So, if you have about 12-to-24 hours to burn, a dozen or so friends to feed and the desire to try a uniquely American style of cooking, get out your smoker and grab a brisket. It’s best to go with a low-and-slow technique, which will keep your grill temperature at about 250 degrees, and you’ll have to cook it indirectly, with no heat directly under the meat.
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