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Third run in the smoker, BRISKET TIME!!

post #1 of 9
Thread Starter 
Stopped by my local butcher and talked smoking and determined it's brisket time. Got about a 6 pounder and plan on getting out there at 7 am and getting it going. It's been in a dry rub for 24 hours! Anybody got any tips! I'll be running the smoker around 225-240 all day
post #2 of 9
Thread Starter 

And we're off
post #3 of 9

Looks like a great start!

 

Here's some brisket recipes.

 

http://www.smoking-meat.com/tag/brisket

 

Al

post #4 of 9

Woohoo! Looks nice. Can't wait to see the finished product.

post #5 of 9

Best advice with brisket is be patient. 6lbs is small as far as briskets go so 8 to 10 hours should get you there. Brisket more than any other meat benefits from low and slow in my opinion. I spritz a little more often with brisket usually a beef broth and whiskey mixture. Lots of good recipes here as Al pointed out. Best of luck don't forget the pics!

post #6 of 9
Thread Starter 

Had to take one quick peak and give it a little apple juice spritz
post #7 of 9
Thread Starter 
Cruising along at 230-40. Got pecan wood chips in there. Smell and looks absolutely amazing
post #8 of 9
Thread Starter 

Wow that brisket was incredible. Cut like butter!
post #9 of 9

Good lookin' food, Ryan!

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