Author Topic: smoked brisket  (Read 2819 times)

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Offline smokerDlite

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smoked brisket
« on: September 29, 2009, 04:02:15 PM »
looking to smoke my first brisket and looking for some help!  how long?  fat up or down?  do i wrap?  what temp for smoker?  what should internal temp be?  any specifics are appreciated....thx

Offline Zilla

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Re: smoked brisket
« Reply #1 on: September 29, 2009, 04:59:54 PM »
season with salt and pepper
smoke at 250* fat side down until meat temp is 170* then foil
cook until 205-215 or when a tooth pick slides in real easy.
Zilla
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Offline serialgriller

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Re: smoked brisket
« Reply #2 on: September 30, 2009, 06:47:53 AM »
only thing i would add is to trim the fat cap to about 1/4".  shortens the cook time considerably.  zilla mentioned salt and pepper for seasoning........plenty of good rubs out there on the market, texas bbq rub being one of the best, if you want to give that a shot.
Iz yo mama Catholic and can she make a roux? -? Unknown cajun