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Brisket advise

Unknown
Unknown
edited November -1 in EggHead Forum
Does anyone have any advise on smoking a brisket? I am interested in times, temps, marinades, etc. I have a 5.5 lbs. brisket to smoke this weekend.
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Comments

  • JSlot
    JSlot Posts: 1,218
    Big Red BBQ,[p]Coat with yellow mustard and then liberally apply your favorite rub. Cook at about 250° dome temp until the meat reaches an internal temp of 195°. When the meat reaches 195°, remove from cooker, wrap tightly in aluminum foil. Wrap the foiled brisket in a large towel and place in a warm cooler for at least an hour before slicing. Good luck and let us know how it turns out![p]Jim
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  • Mike in MN
    Mike in MN Posts: 546
    Big Red BBQ,
    Make sure it's not one of those packaged corned beef briskets. Way too salty. [p]Mike in MN
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