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I love brisket. My favorite cooking method is low and slow since it allows a crispy bark to develop and all the intermuscular fat renders to create a super tender and tasty bite of brisket. But I don’t always want to spend the time to achieve the ultimate slice of brisket. Smoking a full packer brisket can take 10 to 12 hours or more. And that doesn’t include resting the meat. I was curious to see if I could conquer the brisket time challenge and break up the cook into two days.
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