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First Brisket Tomorrow

JohnnyHJohnnyH Posts: 17
edited November -1 in EggHead Forum
I will be doing my first brisket tomorrow and I spent some time reading the archives on this subject. I did get lots of great advise but let me know if this all sounds right. I will be doing a 9lb packer. [p]Sat 1800....Place trimmed/rubbed brisket, fat side down over inverted
platesetter/drip pan setup at 250 dome.[p]Sun 0900....At approx 15 hrs or when flat is 190 or passes the fork
test remove and let cool enough to seperate point/flat.[p]Sun 1000....Wrap flat in foil and towels and keep in warm cooler until
lunch. Place the point back on the egg for 2 more hours
for burnt ends.[p]Although I listed times I will not rush the process. It will be done when it is done. Does it sound like I missed anything or is there anything anyone wants to add. I will post pics on sunday when all is done. Thanks for reading. Oh yeah, I will use very little mesquite. I dont want to over smoke it and make it bitter.[p]John



  • SaucehogSaucehog Posts: 30
    I would also marinade in whatever you want for about 4-6 hours, brush some mustard on the non fatty side, sprinkle some rub on and then place on the egg.[p]THe mustard will be removed in the smoking process, leaving a nice bark of the rub.[p]Best of luck, I am prepping one for smoking tomorrow as well.[p]Cheers,

  • JohnnyHJohnnyH Posts: 17
    JohnnyH,[p]Actually I meant to say 235 Dome.
  • Not SiriusNot Sirius Posts: 32
    It sounds like you've been listening to all the good advice in the forum. I'd suggest that you not use mesquite for a low and slow. It gives the meat a musty taste. A combination of hickory and oak would provide better smoke flavor. Mesquite does better for grilling. Enjoy your brisket.

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