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Unread 09-18-2010, 10:01 AM   #1
Bluesman
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Join Date: 01-01-10
Location: Fond du Lac, WI
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Default My first Brisket......Looking for some advice

This morning as I walked through the Piggly Wiggly, what do I see. Oh Yeah an 8# CAB briskie, all for me. So I scoop one up at off to the kitchen I go. I have read, everyhting on here that my old, mass of gray matter can absorb and am looking for a couple of quick tips and or opinions.

1.) Do I trim off any fat before the rub down begins?

2.) Am I looking at a flat, no point attached? Seems that way to me.

3.) I'm thinking, salt, pepper, corriander, Montreal steak seasoning for the rub. Sound simple?

4.) Want to smoke at 250* over hickory and cherry, maybe some apple. Now which cooker UDS, or WSM?

Havent's decided on a full smoke until 200* or foil with broth at 160*. I will let the alchohol gods decide.

Just loooking to get out of the gate and finish something that is wonderful BBQ.
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2000 Weber Simpsons OTG
2010 22.5 WSM
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Weber Q200
1983 WGA
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1995 Red Weber Master Touch
2010 Brick Red Touch n' Go Performer
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