Little later than my usual, but the first smoke of the year is underwaypic.twitter.com/xwELJAosUf
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Daaaamn. I shredded mine and made sliders with my favorite locally made sauce. And then didn’t take a photo because I suck.
It was okay. I need to tweak my method, because these grass fed/finished brisket are relatively lean compared to the usual and so they dry out quicker. May start foiling earlier than 160. Your sliders sound delicious! 
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