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Non-Cattle Specific Topics
Coffee Shop
BBQ beef brisket
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<blockquote data-quote="Craig-TX" data-source="post: 40256" data-attributes="member: 39"><p>LA is all over it. Low and slow is the key. For brisket I use oak, might finish with a stick or to of mesquite for the last hour. I keep it around 215-220 and figure on 1-1/4 to 1-1/2 hours per pound. The rub is much more important than the mop. I usually mop but I think it has more to do with the sacred ritual than it does actual results. LA is also right that it won't be dry if you smoke it fat side up and don't get it too hot. It's time consuming work so if your pit can handle it you might as well smoke several at a time.</p><p></p><p>Craig-TX</p></blockquote><p></p>
[QUOTE="Craig-TX, post: 40256, member: 39"] LA is all over it. Low and slow is the key. For brisket I use oak, might finish with a stick or to of mesquite for the last hour. I keep it around 215-220 and figure on 1-1/4 to 1-1/2 hours per pound. The rub is much more important than the mop. I usually mop but I think it has more to do with the sacred ritual than it does actual results. LA is also right that it won’t be dry if you smoke it fat side up and don’t get it too hot. It’s time consuming work so if your pit can handle it you might as well smoke several at a time. Craig-TX [/QUOTE]
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BBQ beef brisket
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