First Time Smoking a Brisket
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Thanks for the reply. I do plan to cook at 225 over night and then pulling it at 160 in the morning and then wrapping in butcher paper. I’ll then let it rest for an hour in a insulated cooler. Anxious to see how it turns out. My wife’s mouth is watering.
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JerkyMan I’d guess it is too late but in the future pa’s black bull soluble or pa’s black bull marinade is what I use for Brisket and what I used when Don Walton (Brett’s father) said it was the best Brisket he ever had!
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Tex-77 has it right, I trim mine some taking the big chunks off but leaving enough to melt into the cooking. I’m putting one on this morning should be mostly done late today, I cook in my big smoker at 200-225 max with to large pans of water over the coals of charcoal and red oak, and mesquite wood, I use a home made rub of crushed chipolata, and ancho powder for heat and usually other stuff, its been the frig for about 20 hrs so time to go cook . It not worth the drive for prime.
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Successfully cooked my first brisket. 13.37 lbs tried to 11.5 lbs. It was a select grade, so I injected it with a combination of LS Beef Both and spices. Started at 8am. Set my Pit Boss vertical pellet smoke to 225. At 1:30 I pulled and double wrapped with butcher paper. Raised temperature to 250. An hour later I increased the temperature to 275. At 5:00 the probes indicated a temp of 205 at which time I turned the smoker off and left it wrapped in the smoker to rest. At 6:15 brisket was 167-168. Sliced at 160.
Got some great photos but I wonder if I can add them here. -
JerkyMan absolutely you can! Hit the reply button not the Post quick reply and some extra options will show at the top, the one that shows ther pic icon is the one to use, let us know if you have problems posting, glad it came out well, Brisket is one of my favorites!
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JerkyMan screenshot them then post, is the easiest way to fix that issue.
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Tex_77 Ive had more luck posting from my phone recently, seems like android is resizing them automatically maybe?
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