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Unread 06-04-2011, 09:32 AM   #1
Knows what a fatty is.
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Default High heat brisket on WSM . . . need help

Ok Brethren, I need a little help on my second brisket (first didn't turn out so well). I went to Sam's Club early this morning and decided I wanted to try a high heat brisket today. All they had were Choice Angus flats, so I picked up a 7 pounder. I really want this one to be a success, so if any of you could offer any tips or direct me to an older post that might help me out, I'd really appreciate it. Thanks!
18.5" WSM
22.5" OTG
Smokey Joe
[COLOR=sienna]BROWN[/COLOR] Thermapen
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Unread 06-04-2011, 10:01 AM   #2
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I've only done high heat packers on my WSM, not flats, so I can't offer much advice in that area. I did post a guide on using a WSM for a high heat smoker here:

The ultimate brisket thread was put together by Barbefunkoramaquel, which will take a while to go through but you'll learn everything you ever wanted to know about brisket:
“If you don’t know who I am, then maybe your best course would be to tread lightly.”

For links to all my BBQ Brethren recipe posts, click
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Thanks from:--->

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