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Smoked Brisket with Smoky Inferno BBQ Rub: The Ultimate Low and Slow Recipe
This is not a quick recipe. It is a commitment. But when you pull that brisket off the smoker after 12 hours with a bark so dark and thick it looks like mahogany, and you slice through to find that perfect pink smoke ring underneath, it is one of the best things you will ever cook.Smoky Inferno BBQ Dust was built for exactly this cook.What You NeedIngredients: 1 whole beef brisket, 4 to 6kg, ideally with a good fat cap 4 tablespoons Smoky Inferno BBQ Dust 2 tablespoons coarse sea salt 1 tablespoon coarse black pepper 2 tablespoons neutral oil...
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