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Non-Cattle Specific Topics
Recipes & Cooking
Beef Brisket
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<blockquote data-quote="Angus Cowman" data-source="post: 645690" data-attributes="member: 8829"><p>I smoked a brisket a few weeks ago </p><p>how I do it is slow smoke them at around 250degrees for about 10 hrs then heat the fire box up to about 350-400 for the last 2-3 hrs and get the internal temp up to around 170 degrees all I put on them is some season salt and salt and pepper course ground salt and pepper work better IMO</p><p></p><p>The thing to remember on brisket is to slice it on a bias across the grain or it will tend to be stringy</p></blockquote><p></p>
[QUOTE="Angus Cowman, post: 645690, member: 8829"] I smoked a brisket a few weeks ago how I do it is slow smoke them at around 250degrees for about 10 hrs then heat the fire box up to about 350-400 for the last 2-3 hrs and get the internal temp up to around 170 degrees all I put on them is some season salt and salt and pepper course ground salt and pepper work better IMO The thing to remember on brisket is to slice it on a bias across the grain or it will tend to be stringy [/QUOTE]
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