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Brisket Advice

Folks - going to prep a 5-7lb brisket Saturday and would love all of your best hints, tips and recipes please!


  • henapplehenapple Posts: 13,205
    Travis style. ..
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Brisket_FanaticBrisket_Fanatic Posts: 1,385
    Trim all the hard fat off and rub down with olive oil and coat liberally with your favorite rub. Smoke around 250 dome with favorite wood, I like pecan for brisket. Start checking the thickest part of the flat for tenderness, should probe like butter at 185 until tender. Normally tender in the 195 range but each I need is different.
    NW Iowa
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