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Help this newbie with a brisket

post #1 of 3
Thread Starter 

Hi all,

 

I have a 9.3 pound brisket to cook for tomorrow. I have 3 questions and I will keep it simple. Is it a good idea to brine it. thats question 1. How long would u marinate it in dry or wet? thats 2.  And I have a propane smoker, how long and at what tempature would u use??  Thank you in advance for your advice......

post #2 of 3

I've never brined or marinated one.

1.5 - 2 hours per lb and add a couple more  for a cushion. (Do you know about the stall?)

Time is just a general guideline, you should cook to temperature, 190* internal temp for slicing, 205* for pulling.

When done wrap in foil then wrap in towel and put in cooler for an hour before serving. If it gets done early it will stay hot in cooler for hours.

Smoker temp 225* - 240*

 

 

Better to get done early than have hungry people staring at you!

post #3 of 3

We never brine brisket.  Just season with spices let in the frig about 4 hrs then bring to room temp and throw it on the pit.

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