US Black Angus Brisket
- Thread starter texas bbq
- Start date
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- May 12, 2011
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WOW! I have rarely seen a Brisket that Juicy! Can you give some details on how you made it...Weight, SmokeTime, Smoker Temp, Final Internal Temp, any Brine, Marinade or Injection?...JJ
Thanks, weight around 12 pounds, 225 Grad F Smoker Temp. , Final internal Temp. around 190 Grad F, without Brine and injektion and a normal Dry rub with Sugar, garlic, ground black pepper, onions, sweet pepper, salt, thats it.
.
cabrego
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zahlgren
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smokinhusker
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