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Trevor's smoked brisket method: a coffee-and-espresso dry rub on a 12–15 lb prime brisket, low-and-slow at 225°F until perfectly tender.

Cooking Steps (3:45 - 4:15 cooking time) Place ribs "meat" side down or "bone" side up and proceed to slice the membrane down the center of each bone Rub in mustard "slather" sauce Rub in Taeger…