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Need help with brisket

post #1 of 4
Thread Starter 
Going to try a 12lb brisket this weekend on my new Masterbuilt 40" 2.5. This will be my first cook in it and only my 2nd brisket ever. I plan on a simple rub of SPOG cooking at between 225° & 250°. Pulling at 160° wrapping then cooking until internal of 190° or so depending on how it feels. Cutting flat from point for sliced and burnt ends. Have i missed anything?
post #2 of 4
Thread Starter 
Should i spray it with anything? I read the other day to use mustard and pickle juice.
post #3 of 4
I would go with the SPOG... If slicing, I would go to 195 and hold there for an hour or 2.... Temp does not necessarily make for tender... Time at a temp of 195 will make for tender meat... it takes time for the collagen to break down.... I have had tender brisket when cooked to 185 and held for 6 hours.... fall apart tender without drying out.... the smoker temp was 205.... above 205 you start evaporating water faster....
post #4 of 4
True...
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