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Brisket Question

post #1 of 4
Thread Starter 

My smoking chart says 1.5 hours per pound of brisket. I have two small 1.5 lb briskets to smoke.


Question. Do I smoke these two at 1.5 TOTAL hours (putting them both on at the same time) or 4.5 hours TOTAL time (putting them both on at the same time)


I know this may sound like a dumb question, but any help would be appreciated!



Also does any one have a good brisket recipe they would care to share?




post #2 of 4

1.5  hours per  lb is just a guide line. Each piece of meat will cook at it's own pace. Cook it until the internal  temp says it is done. If you are slicing the meat usually an internal temp of around 195 and if you are pulling he meat then usually an internal temp of around 205. Put them both on at the same time. Hope that helps.

post #3 of 4

What Ross said.

post #4 of 4
Originally Posted by SmokinAl View Post

What Ross said.



I like a simple rub of salt, pepper, onion powder, and garlic powder (SPOG)

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