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I have moved to a new status in the BBQ world and have become a pit master. IMHO I cooked my first Brisket this weekend and man did it turn out great. I have always been a pork man but this is so good I will have to do it again. This is how I did it:

1. Used the whole brisket and Trimmed fat ( I had to cut it to fit on my brinkman vertical smoker) Rubbed it with salt, pepper,garlic, then spred yellow mustard all over.

2. Lit the char. chiminey and put it on about 9 pm planned to stay up late in the morn. Char. and hickory smoking nicely. The mods to the char. pan seem to be working nicely. (Should have known about the mods years ago) Use apple cider vinager to keep moist.

3. 12am I am getting sleepy, very many beers? No can't be just sleepy because I worked all day. Decide to wrap in foil and start the oven in the house at 170. (Lowest setting) Throw the 6 to 8 beer cans away (destroy evidence) and put the brisket in the oven. night night.

4. 6:30 Dogs remind me in the morn. to get up. Light char. chiminey and proceed to do some more smoking. Need coffee head alittle lite. I leave it in the foil for the first 2 too 3 hours. Temp probe reaches 180. I do not believe the thermometer.

5. Get brave and remove the foil because it did not look right sort of gray. Maybe Temp probe was touching tin foil and giving false reading.
(I saved the juices) Make BBq sauce kindove like the wiskey sauce I saw on the Forum but I just used what we had at the house. Used juices. Temp droped to 160.

6. Flipped and Baisted with sauce about every 1 1/2 -- 2 hours when I added 2 to 3 pieces of char. with my hickery to the fire.

7. 4:00pm temp probe reading 190. Meat falling apart almost. Wrap in foil and let rest for about 1 to 1 1/2 hours. Pulled apart with fork.

8. Now I know what all the fuss is about with briskets, very very good and I will be doing this again!!!! Thanks for all the help and sorry this is so long. Just very happy with results.PDT_Armataz_01_36.gif