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First brisket!

post #1 of 4
Thread Starter 
image.jpg 821k .jpg file

Well here goes. I'm following Jeff Phillips' recipe to a T. I'll post pics when done.

Here's the before pic of the 5 pounder.

Does anyone have any last minute tips? I've been reading up all week and have decided to cook fat side up, unscored. Using the MES set to 200. I'm don't think I'm going to wrap, because I've got all day to get this thing to 195 degrees.

- Nick
post #2 of 4

I understand not wanting to wrap as you have the time, but since that looks like just a flat it can really benefit from being wrapped. The flat doesn't have as much fat marbling as the point so it has a tendency to dry out. 


Good luck. 

post #3 of 4
Thread Starter 
Ok, thanks for the input!
post #4 of 4

bmaddox is right on.


I would also add, when you decide to slice, make sure you slice ACROSS the grain for a good tender piece of wonderful smoked meat!

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