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Brisket tips anyone?

smokinmilkman

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Making a 5 pound brisket in a master built electric smoker and will using whiskey barrel Oak and hickory woodchips. Made a paste with Dijon mustard garlic and apple juice to the texture of a wallpaper paste. Seasoned it with a rub and let it set overnight. Set my smoker at 220° with a water pan of beef stock any other tips I should be doing and about how long do you think it'll take to get to 195 degrees?
 

SmokinAl

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Sounds like you have it covered.

Your probably looking at 8-10 hours of cook time.

Good luck!

Al
 
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