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4.86# Flat all rubbed up and ready for a smoke on Saturday. Pic enclosed...

chaze215

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Joined Jan 20, 2011
This will be my 1st brisket. I have been doing a lot of reading on the dos and donts. Anyone else care to chime in and give some advice? Thanks in advance!

 

raptor700

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If you check the previous post and the wiki section you should be ready to go,

The one thing I would stress is a constant temp of 215º-225º

Remember briskets need a low and slow smoke to make them tender

Good Luck and remember the Qveiw
 

les3176

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Keep the door or lid closed..and let it go,Just be ready for a stall..to wait it out....     Good luck!!!
 

scarbelly

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My only concern is how much salt is in your rub? To rub on Thurs and smoke on Sat if you have a lot of salt in the rub could be an issue - hope it is not cause it sure looks real good

Best of luck - Looking forward to the qview
 

mballi3011

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Well it looked good all rubbed down and all. Now let's see it smoking.
 

SmokinAl

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It sure looks good, can't wait to see how it turns out. Remember to be patient, briskets tend to drive you crazy.   
 

chaze215

Fire Starter
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10
Joined Jan 20, 2011
I am using Jeffs rub for the first time on some brisket. So....I guess you guys would be able to tell me better if it has too much salt or not. I will certainly have some Qview up on Saturday. Stay tuned...
 

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