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Thanks for the comments. I think I'm going to do a bunch of legs and breasts. I also like the idea of doing a few differents sauces. Any thoughts on a good vinegar one? In Georgia we have tons of tomato and mustard base ones but I don't know much ab…
Everything really turned out well. Travis' method is very easy. I ended up FTC for a little over 3 hours. Once I sliced it up I made brisket tacos with a roasted jalapeno pepper sauce made from the remaining broth in my pan.
While the briske…
The Cen-Tex Smoker said:
I'm about 3 hours in and I'm already at 190 internal. My dome temp is at 300 and my grate temp is around 285. I feel like this is going too quick and the meat will be tough.
Brisket cooking is discussed here almost every day. Scroll down a few pages and you'll find lots of info.
Two great sources of brisket cooking information are: