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bproffer 07-11-2009 12:57 PM

Quick help please! ...1st Brisket Question
I put a 15lb packer on at about 1230am. Now at 11, it is really close to being done, but we arent eating until 5~6. I have kept my pit temp right about 240~250 and it cooked a bit faster than I thought it would.

It has about 30min-1hr left to go on the smoker and I am going to need to foil and throw it in the cooler. I have 2 questions. I am planning on making burnt ends with the point and reserve a little to throw into some beans. Do I seperate the flat and point before foiling and putting in the cooler?

Also, When I foil, should I spray the brisket with anything (applejuice/vinegar mix?) before wrapping it and throwing it in the cooler?



bproffer 07-11-2009 01:21 PM

Been 1/2 hour and only 1 view? Ouch, everyone must be tending their smokers. :biggrin:

qman 07-11-2009 01:35 PM

Me, I would seperate it before coolering. Get the burnt ends started.
I would probably spray or sprinkle with some apple juice or something like that before wrapping in foil.

bproffer 07-11-2009 01:40 PM

Thanks! Thats what I was going to do if I didnt get any responses.

BBQ Grail 07-11-2009 01:50 PM

I would do what qman says but I'd use beef broth (not boullion).

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