Food

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Soul
@dancing james + anyone else who had an input...

Fancy smoking brisket this weekend.
1. Good place (centrally or SE if possible) to pick up a nice cut - probably just half - flat or point end?
2. Smoking tips? Should i just rub and leave until ~86 degrees or foil wrap at some point?
Please and thank you.

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Olly398 in reply to @Soul

Butcher in Dulwich is good.
I would perhaps consider foil wrapping after a couple of hours to avoid meat stall /shudders/
But I've done good ones without. Just don;t rush it.

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