Posted 4/8/2012 10:04 (#2326433 - in reply to #2325102) Subject: RE: Smoked Brisket
W. Kansas
I've got one marinating in the fridge right now. I use Big Ron's rub and a bottle of dark beer, Samuel Adam's Boston Lager this time. The brisket I'm cooking today is a five pound flat, it will take about 6+/- hours at 225 degrees. I spray it down every hour or so with a mix of worchestershire and dark beer to keep it from drying out.