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Brisket - North Dakota Style
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<blockquote data-quote="luvcatchingbass" data-source="post: 250999" data-attributes="member: 1979"><p>Trim most of the really thick fat off and down to roughly 1/4in, night before season with pretty even coating of kosher salt, fresh cracked blacked pepper and sometimes I add in dusting of garlic powder, onion powder, cumin and ancho chili powder. Pecan, Cherry and oak are my favorite smoke choices or even a blend of pecan and cherry. I have injected one or two before with low sodium beef broth but plan on giving the Butcher BBQ Injection a try for something different.</p><p>Also can get a hold of that guy that has posted pig roast pics and I am sure he would be willing to come and supervise<img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite2" alt=";)" title="Wink ;)" loading="lazy" data-shortname=";)" /></p></blockquote><p></p>
[QUOTE="luvcatchingbass, post: 250999, member: 1979"] Trim most of the really thick fat off and down to roughly 1/4in, night before season with pretty even coating of kosher salt, fresh cracked blacked pepper and sometimes I add in dusting of garlic powder, onion powder, cumin and ancho chili powder. Pecan, Cherry and oak are my favorite smoke choices or even a blend of pecan and cherry. I have injected one or two before with low sodium beef broth but plan on giving the Butcher BBQ Injection a try for something different. Also can get a hold of that guy that has posted pig roast pics and I am sure he would be willing to come and supervise;) [/QUOTE]
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