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Cattle Boards
Beginners Board
identifying a "brisket"
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<blockquote data-quote="sidney411" data-source="post: 153525" data-attributes="member: 430"><p>I put mine on the smoker for about 2 days, keep it wrapped in foil so it stays moist. Put in some strips of bacon and onions across the top and make sure the smoker don't run dry, cook it on medium heat. If it wasn't wrapped in foil you couldn't get it out of the smoker, fall all to pieces. Back strap is absolutely delicious this way too - only cook it about 24 hrs though.</p></blockquote><p></p>
[QUOTE="sidney411, post: 153525, member: 430"] I put mine on the smoker for about 2 days, keep it wrapped in foil so it stays moist. Put in some strips of bacon and onions across the top and make sure the smoker don't run dry, cook it on medium heat. If it wasn't wrapped in foil you couldn't get it out of the smoker, fall all to pieces. Back strap is absolutely delicious this way too - only cook it about 24 hrs though. [/QUOTE]
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identifying a "brisket"
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