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Brisket Advice
jfine1
Posts: 87
Folks - going to prep a 5-7lb brisket Saturday and would love all of your best hints, tips and recipes please!
Comments
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Travis style. ..Green egg, dead animal and alcohol. The "Boro".. TN
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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 IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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