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Smoked Brisket

I used some weekend time to smoke a brisket using a simple homemade rub. Here it is in the Pit Barrel Cooker.
After a few hours in the smoker, I wrapped it in foil with some beef stock and threw it in the oven for a few more hours. This approach is known as the Texas Crutch.
And here is the delicious result. A generous smoke ring, great flavor, good toothy texture.
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