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Old 08-04-2005, 10:54 AM   #10
BigBelly
is one Smokin' Farker
 
Join Date: 07-28-04
Location: Elizabeth CO
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Jorge has you covered!

Good luck on your brisket. That cut of meat is the most challenging and most rewarding cut to perfect.

Rub no less then 4 hours in advance, preferably overnight, Smoke at 225 till 160-170, wrap till internal hits 190. Toss it in a cooler still wrapped(competitions), use an alto sham or hot box if catering (coolers with meat is not very good on the eyes), or if at home let it rest on the counter top to allow the meat to recapitulate the juices, then slice against the grain.

Yummy!
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