My first brisket

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korndogg

Newbie
Original poster
Sep 3, 2016
7
14
Picked up a 7# flat from the butcher yesterday.  Smoked at 240 for roughly 12 hours in an MES with the cold smoker box.  I ended up not wrapping it.  I pulled it at 203.

The rub was pepper, salt, onion powder, and garlic powder.

I used mesquite for 4 hours.  I probably should have kept it going longer but I was afraid of throwing too much smoke at it.

Turned out pretty decent.  Just a tad on the dry side but not too bad.  I think I'll go a little bit less on the rub next time.  I got some pieces that had way too much rub for my taste.






 
Thanks guys!  Next on the list is some chicken breasts and wings tomorrow when some friends come over.
 
Looks good you can always add seasoning but you can't take it away just like the smoke. Start with less and add a little more each smoke till you get what you want flavor wise.
 
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