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  1. JOE I HAVE COOK MY 3rd Brisket since I been watching your vids I am EXTREMELY SATISFIED I Got bark, I got the smoke 💨 ring and I pulled it off at 205 degrees I let it rest for 2 hours then I sliced man you talking tender lick butter Amazing amazing results from everyone and I truly have to give you props for guiding me through the journey it the small things that we miss and the big “pit masters “ never mentioned like fire management, trimming or Evan pooling and temperatures I thank you Brother keep it going.
    💜✌🏾🙏🏾

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