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Brisket advice!

post #1 of 3
Thread Starter 
So, i told my lady i would like to smoke a brisket soon. Haven't had much success in the past with them. Anyways, she bought me this little 2 and a half pounder that's a cut from the flat. My question is, is there anyway to smoke it and it actually turn out juicy or tender? Any advice or ideas are much appreciated. Thanks
post #2 of 3

For a small flat like that I would smoke it in a pan with some beef broth. I do it all the time & they are always juicy.



post #3 of 3
Thread Starter 
So am i still shooting for an it around 200? Do you cover it at any point? Thanks
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