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First Brisket on the 560

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    First Brisket on the 560

    Put down a brisket on the 560 this weekend. 13lb for about 14 hours at 235. Paper wrapped after the stall. Royal oak whole lump with post oak chunk. Texas style.

    Got excited and cut a little too soon.
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    #2
    Looks pretty, though.

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      #3
      That looks mighty tasty.

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        #4
        Looks awesome! How did it taste?

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          #5
          Nice cook!

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            #6
            Looks great!

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              #7
              Very nice looking.

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