A brisket flat smoked on a Yoder YS640 pellet grill. Seasoned with 2Gringos Chupacabra Brisket Magic and smoked with Lumberjack Pecan and Hickory pellets. Smoked at 180 for 2 hours then raised to 250 until internal temp stalled at 153 degrees. Wrapped in aluminum foil and began probing for tenderness at 190 internal temperature. Reached tenderness at 202 at about 11 hours total cook time.

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