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also depends on if the meat has been trimmed of fat cap and how much.

yes always place 'steamer tray' under it. aluminum pan works fine. all the BBQ joints do it

hopefully by now(2020) you found some. HEB stores carry it. they havn't(damifino why) made it much past weatherford waxahacie line. if they ever get into the metroplex they will put every one else...

been doing my brisket this way ever since i read the book on franklin BBQ in austin. before i would put it in paper bags in igloo cooler for about and hour then pull and slice; ribs got same...

I see this a 2 yr old thread but Penzeys spices and Sausage Maker carrries juniper berries. I use them in saurkraut