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Figure on 1 to 1.5 hour a pound at 250 degrees. I found wrapping in butcher paper on the stall is best (160-180). Then back on till it hits internal of 200, pull it off. let it cool for 30mins and then put it in a roaster/oven/or cooler till the internal gets down to 145ish. then serve it up.
Ok I LOVE BRISKET! but for a family of 4 its a ton of meat. And it takes forever to smoke. My smokes are doing about 15-20 hours.
So if I want to feed just a family of 4 and want to smoke 4-8 hours, get that awesome bark and still get that awesome Texas Brisket taste.
Do you have a...
I should of said the rub was from Rudy's BBQ.
The bark on their brisket is awesome and spicier then what I got when using their rub. I think they use something else.
Chicken was almost 6 lbs.
Rinsed chicken off, patted it dry.
Rubbed with Jack Daniels Chicken Rub. Injected with Butcher BBQ - Bird Booster Rotisserie.
3/4 can of Bud with some Jack Daniels rub, onion, and garlic inside it.
Green Mountain Grill with cherry Wood pellets @ 300 degrees
Took...
Here is my latest brisket flat. Came out great. Still need to do some tweaking
5pm out of the frig. Rubbed with olive oil, and Worcestershire sauce, and rub mix.
8pm brisket onto smoker at 225 degrees
1:30am brisket internal temp 150 degrees. Removed and foiled. Put 6 oz of beer in foil...
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