Uploaded May 2026 | Updated September 2026, 2 weeks ago

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Don't skip the #brisket hold! I like to smoke my brisket up to 195F internal then put it STRAIGHT in the holding oven at 150 degrees for 18 hours. The long decline in temperature during the hold is part of the cook.


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Canada (GP Rub): amazon.ca/Smoke-Trails-BBQ-GENERAL-PURPOSE/dp/B0FX5L7SFQ