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re: Smoking a Brisket
Posted on 2/1/13 at 2:32 pm to LegacyAggie
Posted on 2/1/13 at 2:32 pm to LegacyAggie
Are you going to contribute anything?
I pretty much know how in going to do this.......just looking for any tips I could get.
I pretty much know how in going to do this.......just looking for any tips I could get.
2
Posted on 2/1/13 at 3:16 pm to CBLSU316
Community Dark Roast, salt, pepper, cayenne, garlic powder dry mustard and onion powder. Coat and let sit over night. Wrap in bacon. Smoke at 225 for 5 hrs. Wrap in foil and add 1 cup of beef broth). Cook 2 more hours.
Posted on 2/1/13 at 7:50 pm to CBLSU316
Here's an important tip - as shown in the Franklin videos, wrap in butcher paper (if you're going to wrap at all). IMHO this will make for a much better bark than using foil. One way to go is wrap at 180 (most likely after the stall) and go to 200 with it wrapped.
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