gulp... that must be delicious 
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I'd love to get in a brisket-off. Everybody wins! My approach is with sous vide (the "I do CrossFit!" of the cooking world): https://www.seriouseats.com/2016/08/food-lab-complete-guide-sous-vide-barbecue-smoked-bbq-brisket.html … 100 hours at 130.5 F is _amazing_
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100% this. Although, after Thanksgiving 2018, my charcoal smoker finally disintegrated enough that I couldn't easily repair it anymore. I recently bought a pellet grill/smoker to give that method a try, and I've been LOVING that thing.
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I need to get one. Having roasted marshmallows in a fire pit made me want to take it to the next level. Yes laugh while you can.
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