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In Reply to: Brisket posted by Christopher M on March 13, 2015 at 13:48:24:
Christopher - I always seem to fall back to good old hickory for my brisket. Usually I also add just a kiss of cherry. If you have pecan on hand, by all means it will be good.
One important thing about brisket is to let it rest before slicing. I let mine rest a minimum of one hour.
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