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Unread 04-20-2011, 10:15 PM   #11
MilitantSquatter
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Quote:
Originally Posted by daveinwestmont View Post
What is the standard receipe for brisket. I've tried a few different variations but for a 5 lb flat I usually smoke it for 4 hours and foil it until it hits the 190's, then let it rest for an hour, usually tender and juicy. Usually a 7-9 hour process at around 225. I would like to try a full packer but need some guidence before I try it. (would hate to ruin it).

I'd suggest reading some of the links in the first post as a good start.
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