Smoking a brisket -

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post #1 of 8 Old 08-12-2012, 05:43 PM Thread Starter
Web Wheeler
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Smoking a brisket

Bought a large brisket today started out by doing a little trimming as it had way to much fat on one end. Rubbed it down with some salt, pepper, garlic and chili powder its now sitting in the fridge till the early morning when it will hit the smoker. Going to use hickory, cherry and apple wood. Will post some pics of it in the morning before the long smoke. Not sure what else I will make with it might end up doing some sort of potato and salad.

Would freezing part of the meat after cooking kill the flavor or just make it better?

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post #2 of 8 Old 08-12-2012, 06:22 PM
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Looking foward to the pictures!
Please tell us what temp, how long, internal temp, and any other secrets.
I have not been able to make a good brisket yet.

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post #3 of 8 Old 08-12-2012, 07:18 PM Thread Starter
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Temp gauge is broken so will be doing this one by feel but normal is 220 and 1.5h per lb. This is my first large cut of meat have done several small ones. Last brisket I did turned out a little tough because the wood chunks caught on fire. Time will probably be 15-17 hours.
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post #4 of 8 Old 08-12-2012, 08:01 PM
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some of the best Que cooks I ever knew did it buy feeling/touching the top of the smoker too.
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post #5 of 8 Old 08-12-2012, 10:52 PM
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Have a secret rub.

Keep a constant temp.

Spray with apple juice a couple times

Wrap in foil for the last few hours.


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post #6 of 8 Old 08-14-2012, 10:55 AM Thread Starter
Web Wheeler
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Well finished the brisket last night and had a awesome dinner. It took a bit longer than was expected but came out the way it should. Having some for breakfast with eggs best leftover use I can think of on a empty stomach.
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post #7 of 8 Old 08-14-2012, 11:49 AM
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Looks tasty.

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post #8 of 8 Old 08-23-2012, 11:25 AM
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Looks black / burnt to me.

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