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Brisket Help

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TimboBBQ!

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Been grilling and smoking meat for many years. Only thing I have not done much of is Brisket. Want to do one on my drum smoker. If someone would be kind enough to lay out the plan I would definitely appreciate it. I am from from a novice just never did much brisket and the few times I did they were dryer than I would want. I know they are all different somewhat but just looking for a general plan from start to finish. Thanks!
 
ok, read what @tallbm has in this thread: https://www.smokingmeatforums.com/threads/tips-for-small-brisket.330623/

then, trim, rub, smoke at 275 till probe tender. do a full packer not a flat by itself. flats are a PITA. I use Meat Church Holy Cow on all my briskets. Love that sh*t!

Plan on more time than you think. the point will be ready before the flat-stay the course. Remain calm, it will work.
 
Here is another long thread with great info.

 
Here is another long thread with great info.

Thanks!
 
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