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Smoked Brisket Recommendations

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I'm planning on a big smokout over Memorial Day weekend with my brother's family. I have ribs down pretty well in the smoker (kissed on the grill right at the end), but I'm wondering if anyone has any recommendations for how to do a brisket. I'm picturing one of the smaller ones (a few lbs). When I first got the smoker, I was pleased with some I did, but then over time, I have grown dissatisfied with my quality.

Thanks in advance for any input.

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A few lbs? That's a small brisket....don't mess around with the TRIMMED briskets....those are garbage in my opinion.

Here's how I do mine:

Get the smoke going and temp at 225-250

Rub Leah&Perrins wooster sauce all over the brisket

Coat with your favorite rub

I smoke my briskets with the fat side up....to allow the smoke (which rises from the bottom of my smoker) to hit the meat side and infuse it with a good mesquite flavor! Also....the fat from the top of the brisket will drizzle down through the meat.

Open your smoker as little as possible. Every time you open it...you can add up to 30 more minutes of cooking time. Once your internal temp of the brisket gets to 170 degrees wrap the brisket in aluminum foil. Put it back in the smoker.

Once that baby reaches 195-200 degrees....remove SLICE AGAINST the grain and ENJOY!!!! I could give you a homemade bbq recipe to go along with it if you want. smile

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another option is to smoke it at 220 for 10 hours then wrap it in foil. after that put it in a cool and fill with an old blanket or something. leave it there for about six hours. this will keep it very hot and it steams itself. I agree with the cross cut

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Good call catfishkid....I almost forgot the most important part!!

Once you have reached 195 interal degrees....remove from the smoker and wrap in your run of the mill bathroom towel. Wrap it tight and place in a sealed cooler. Let sit for 2 hours. THEN......remove from the foil...it will still be piping HOT! Slice against the grain and eat away!!!

I generally don't cook brisket to time.....to be safe...I try to always refer to temperature of the meat. You can figure for about 1 pound of meat add an hour of cooking.

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