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Yield: Serves 15 to 18
Method: Hot smoking/barbecuing
Equipment: Horizon Marshall; nonplasticized butcher paper; large insulated cooler; equal parts oak and apple wood
1 packer brisket (16 to 18 pounds)
1/2 cup dill pickle juice
1/4 cup Dijon mustard (optional)
Coarse sea salt
Freshly cracked black peppercorns
Hot red pepper flakes
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