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bubba timbubba tim Posts: 3,216
edited 7:23PM in EggHead Forum
I know Grandpas Grub is going to do a brisket this weekend. I also plan on one too so I thought, maybe do a Brisket-thon. Things you may want to post.
The weight of your brisket and type of brisket (packer etc)
Pics of your prep, half way point, and finish. Type of rub, finish sauce. Foil or no foil. How many hours per pound? notes on Pit temp and meat temp per hour. Could be a great learning tool for those who have never done one. Could also make for some good postings. But most of all, this could be fun. To make this even more fun we could agree to a plating time of 3pm, 4pm, or 5pm, this Sunday.
Any takers out there? AS IF YOU NEEDED AN EXCUSE TO SMOKE A BRISKET, but if you do, this could be a good one. :whistle:
SEE YOU IN FLORIDA, March 14th and 15th 2014 You must master temp, smoke, and time to achive moisture, taste, and texture! Visit for BRISKET HELP


  • KokemanKokeman Posts: 819
    I am doing my first brisket Sunday. It will also be the first time I use my DigiQ.(got it wed) My wife picked up a 5.5 pounder from Sams. I have it marinading it now.
    2 cans of beer
    2 tps garlic salt
    1/2 cup olive oil
    1 tps cayenne pepper
    1 tbs wine vinegar
    1 tbs horseradish
    1 tps onion powder
    2 tbs lemon juice
    We are planning to eat between 5-6 sunday. I will doing at 225 with hickory
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