The BBQ BRETHREN FORUMS. - View Single Post - Thoghts and suggestions on my first brisket

tclass · 09-15-2009, 08:47 AM

I've done a couple of these. First time I coated with mustard and dry rub and put two pieces of thick cut bacon across the top and let it sit over night in the fridge. Smoked the next day at about 250 the entire time in an open aluminum pan. Came out pretty good. Second time I did the same thing but without the aluminum pan. Ran the internal temp to about 150 and then wrapped for the rest of the cook (five hours total?). I think the second one was better.

TC

09-15-2009, 08:47 AM	#6
tclass Got rid of the matchlight. Join Date: 07-10-09 Location: Gloucester MA	I've done a couple of these. First time I coated with mustard and dry rub and put two pieces of thick cut bacon across the top and let it sit over night in the fridge. Smoked the next day at about 250 the entire time in an open aluminum pan. Came out pretty good. Second time I did the same thing but without the aluminum pan. Ran the internal temp to about 150 and then wrapped for the rest of the cook (five hours total?). I think the second one was better. TC