Brisket has been on since 11pm last night. Trimmed it yesterday, injected it with beef broth/Worcestershire, rubbed with Kosher salt, pepper, garlic, onion. Wrapped it this morning at 7:00am (150 deg) before I went to work. will take a look at noon and see how its coming. Looking forward to brisket tonight and leftovers tmrw.
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