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hello all

post #1 of 3
Thread Starter 
My name is Kerrick and im in the Dallas area. I have a question about brisket. Ive smoked a couple of them and the flavor was great both times but the seemed to come out a little tough and dry both times. Ive kept the temperature consistent and timed the cook per weight so im a little confused what to do....any tips?
post #2 of 3

Hello,

 

Welcome to the forum.  Read this thread about brisket.  I've yet to make one completely to my liking, but I plan on putting some of the tips in this thread to practice when I find a decent brisket to cook.  All the ones I've seen recently have miserable highly tapered flats.  

 

http://www.smokingmeatforums.com/t/181613/lets-talk-brisket/20#post_1330858

post #3 of 3

 

texas.gif  Good afternoon and welcome to the forum, from a cloudy and rainy day here in East Texas. Lots of great people with tons of information on just about  everything.

 

Gary

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