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re: Brisket options
Posted on 5/18/19 at 9:03 pm to JBM210
Posted on 5/18/19 at 9:03 pm to JBM210
I’d ditch the Dale’s. I rub a packer trimmed brisket with this mix: 2 cups brown sugar, 4 T Tony’s, 2 T black pepper and 1 T ground mustard.
Let it sit in the fridge overnight. Smoke at 225-250 for 16-20 hours over pecan and charcoal.
I often pull at 8-10 hours and finish in the oven at 225.
Let it sit in the fridge overnight. Smoke at 225-250 for 16-20 hours over pecan and charcoal.
I often pull at 8-10 hours and finish in the oven at 225.
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