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Barbecue Brisket

kept byDAPHNE

Advance Prep: 4 hours to overnight for curing the brisket (optional) Total Time: 8 to 10 hours for smoking the brisket, and at least 30 minutes for it to rest


beef brisket flat (6 to 8 pounds) with -- very important -- a cap of fat at least 1/4-inch thick

For the rub:
3 tablespoons coarse salt (kosher or sea)
3 tablespoons cracked or coarsely ground black pepper
3 tablespoons dry mustard, such as Colman's
3 tablespoons Worcestershire powder (see tip, below)
Coca-Cola Barbecue Sauce (see step 7, below)



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