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4lb brisket need help

post #1 of 3
Thread Starter 
After reading a bunch of horror stories I'm worried about screwing up this up. Want the meat to turn out moist and smokey. Do I foil wrap it? How long should I smoke it without foil and how long with? How much rest time do you all feel is enough time? Very new to smoking and afraid I bit off a little more then I can chew.
post #2 of 3

This should help

 

http://www.smokingmeatforums.com/t/50979/basic-brisket-smoke

post #3 of 3
Thread Starter 
Bricket came out OK. My rub was at fault, way to salty. But I cooked it for 2 hours in a foil pan, flipped it And got internal temp to 170°. Then covered for 2 hours. Internal temp went to almost 215°. Let sit for 1.5hrs then shredded with 2 forks. It was cooked great but a bit to salty for me. Will def make again with different rub.
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