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Small brisket


Dazza
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Smoke away.....I did a small 2kg brisket point end the other day. Injecting it helped keep it moist.

As with any brisket,it's done when it's done. Get it into the stall, wrap it and get it to about 93C internal. Probe for tenderness. I unwrap at that point and give it another 15-30 to crust up the bark.

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