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re: Need Tips--Smoking Brisket for the first time.
Posted on 2/21/13 at 11:25 am to LSUtigahhz
Posted on 2/21/13 at 11:25 am to LSUtigahhz
Get a good thermometer to monitor the meat.
You dont need a fancy rub....a good coating of salt and pepper will do the trick. I add just a little Cayenne.
Grill temp should be around 225 degrees.
Doneness will be an internal temp of anywhere from about 180 - 205 depending on whether you want to slice or pull the meat.
Cook it fat side up.
You dont need a fancy rub....a good coating of salt and pepper will do the trick. I add just a little Cayenne.
Grill temp should be around 225 degrees.
Doneness will be an internal temp of anywhere from about 180 - 205 depending on whether you want to slice or pull the meat.
Cook it fat side up.
This post was edited on 2/21/13 at 11:27 am
1
Posted on 2/21/13 at 11:40 am to CBLSU316
Don't be afraid to foil it for the last few hours of cooking...better to have tender brisket than a dried out piece of wasted beef.
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