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Help with brisket please!

post #1 of 2
Thread Starter 
I Have a 30 inch MES and am going to cook about a 10 pound brisket, any recommendations on what temp and how long to cook it? Gonna trim season and cook at 250 to 275 for 4 or so hours till it gets a good bark and then wrap in foil . Thinking 10 hours or so? Thanks
post #2 of 2

Yeah, at that high of chamber temps 10 hours would be close. Check internal temp...and probe for tenderness...should be around 185-195* in the flat and 200* in the point before they're tender. Well, that's iif you slice the flat and pull the point, but I usually make burnt ends with the point.

 

 

Eric

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