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I'm a virgin Brisket Smoker!!! Help
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Bubba's dad
Posts: 97
I have never had Brisket before - this may because I live in the Pacific Northwest I tried to do a Brisket in my new egg. It was about 2.5 lbs and I smoked it at 225 degrees for about 4 hours. I know I know I need to get a meat thermometer - I just ordered it. I thought that it turned out a little dry. Is it supposed to fall apart like pulled pork or is the texture a little tougher. Please help me with this. Please give me anything you can
Comments
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Stew,
I am no brisket expert but usually people do whole brisket with a bit of fat left. The point isn't sliced but cut into cubes for burnt ends. When a brisket is ready the meat will twist without any resistance on a fork. Meat grade matters too.
Bubba Tim and Thirdeye have great info on their sites
SteveSteve
Caledon, ON
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Hey Stew
Briskets that smalll are difficult
the thermometer is very important, makes life much easier.
second, I am assuming you used a very small flat, try at least a 6 lb flat, I prefer whole packers. 9-10 lbs.
go to thirdeyes site, linked on your previous post, he has a lot of good info.
you can do it, take your time, learn and have fun -
That was 1 small flat, try to get 6-7 lb flats or larger packers. Briskets are a tough cook. I would suggest foiling at some point like after 3 hours.
Mike -
anything need to be added once you wrap it in foil? sauce or anything like that? I am doing a 7LB flat this weekend
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I would suggest apple juice. 1/2 cup, double wrap in foil.
Mike -
thanks...always following your advice cuz your ribs are insane!
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Thx for the kind words.
Mike -
Do you all baste your brisket while it is cooking? I was so disappointed about how it turned out today but I think I tried one that was too small? I will not give up.
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Basting is for smokers that don't retain heat and moisture.
Mike
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