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16 pound packer. The cook was an overnighter. Rubbed brisket with equal parts corse Kosher salt and black pepper. Put on smoker at midnight at 225 degrees with a pan of water - fat side up. Truly followed the steps and advice in the Franklin BBQ book. 15 hour total cook time. Wrapped in pink butcher paper when internal hit 175. Rested in FTC two hours after it came off. Sent from my iPhone using Tapatalk
