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Master of the Pit
OTBS Member
Joined Apr 3, 2014
Will do one next weekend. Can't wait. Briskets I have done so far were subpar.


Fire Starter
Joined Apr 13, 2013
I figured Had too much on My smoker at 1 time. I'm looking for a tank to build me a reverse flow trailer mounted Smoker. I'm gonna listen to y'all's Tips. I'm not sure about wrapping my brisket on the smoker though


Master of the Pit
Joined Dec 19, 2011
Chef is right on the & as far as yield on a brisket, about 50%.  Typically with a 12 # brisket, you'll get 3 to 4 pounds of sliced from the flat and 2 to 3 pounds of chopped or pulled from the point.

Papa, can't go wrong with a reverse flow pit, love mine and other than a few cosmetic items, I wouldn't change a thing about it!
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Fire Starter
Joined Feb 27, 2014
I'm going to do a 8.5 pounder this weekend. 1.5 hours approx smoke per pound at 225. The only thing I'm hung up on is to foil or not to foil. Most other larger cuts I foil, and pan, at around 165. These are things as chuck roast, pork shoulder, beef shorties ect. What say you!!!!


Smoking Fanatic
Joined Aug 6, 2014
I foil mine at 160 and take temp to 205 internal and start checking tenderness ,when probe slides in and out like putting it in butter ,take it out and put in the oven at 190 for one hour and then take temp down to 165 and let it stay there for a hour ,pull it out and slice it and it will be the most ,tender juicy brisket you ever ate
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