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We flip the brisket grind from an exhausting all-nighter to a calm, step-by-step method that saves your sleep and boosts flavor. From buying and trimming to the five smart wrap cues and a long, gentle rest, we share the exact plan we cook ourselves.

• picking a flexible, well-proportioned packer
• trimming for aerodynamic flow and even heat
• simple seasoning and a 12–24 hour fridge dry
• cold meat into a 205-degree smoker, no peek
• when to raise pit temps without babysitting
• five wrap criteria: bark, fat feel, shrink, color, temp
• wrapping with butcher paper and beef tallow
• pulling around 205 degrees in the flat
• resting at 150 hold for tender slices
• slicing across the grain and serving with juices

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www.DoubleDownDuo.com

@StreamlineSEE
@DDownDuo

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