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According to all the research we did on meat smoking (we really did — we’re nerds), smoking a brisket is notoriously tricky and easy to mess up. Yikes. Here, we took the best pieces of advice from the myriad sources we consulted and came up with a succulent, juicy piece of beef that was ideal for feeding a crowd. This can be done in an outdoor smoker, or in your oven using wood chips in a smoker box. If you somehow have leftovers, they would be amazing wrapped in tortillas for brisket tacos, or mixed with crispy potatoes and over-easy eggs for a delicious hash.
In general, allow about 1 hour per pound of meat in the smoker. (Ours took about 8 hours and 15 minutes.)
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