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re: Smoking a Brisket
Posted on 2/1/13 at 7:50 pm to CBLSU316
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.
Posted on 2/1/13 at 7:57 pm to OrangeBlood
It's going in the smoker in about 2hrs. I went with the simple salt and pepper rub but added a little ancho pepper and some brown sugar. Ill let you guys know how it turns out.
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