Brisket

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cansmoke

Smoking Fanatic
Original poster
Jul 21, 2012
679
951
Hamilton, Ontario
I smoked up a 5 lb piece of brisket for 7 1/2 hours at 250F using hickory.

I wrapped for last 1 1/2 hours. First time doing that and made a difference to final product. I think by wrapping it ended up smokier taste which is a good thing.

Served up on toasted cheese buns.
 

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