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Nice write up. I basically cook mine the same way - smoke for 4-5 hours then finish in the oven. I'm glad you mentioned how important it is to cut against / across the grain. I have gotten brisket from BBQ places that cut it wrong (not in Texas though). The only thing I would add would be to let the brisket rest for 30 minutes to an hour before slicing. That will ensure that all the juices don't run out.
Intro to Fusion 360: Lamp Design
I like the dominos! I haven't seen that before. A couple of things I feel I need to mention. When cutting with your table saw, your fingers were awfully close to the blade. I recommend using a push stick. Also some extra eye protection when using the router would be good. Thanks for posting. Great project.
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