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My victim today
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johnny skeptical
Posted 1/13/2018 23:35 (#6503508 - in reply to #6503190)
Subject: RE: My victim today



n.c.iowa
Here we go.

Typically what I do is season it the night before, pat the brisket dry, rub it with some olive oil, then rub it with a pork seasoning we get local, and a Greek seasoning.
Set the smoker to a temp of 225, smoke the brisket until it reaches a temp of 175, then remove the brisket, wrap it in a double “boat” of tin foil, pour in a cup and half of beef broth, seal up the foil “boat”.

Then put it back in the smoker, at 250 until the internal temp reaches about 200, take it out and let it rest for 20-30 minutes and then slice it.

This one here I decided to do something different, typically I smoke with alder, this one I used cherry pellets.
I also finished it out without pulling it out and covering it.
It’s got really good flavor, but it seems alittle tough. I think the wrapping the brisket to finish it out helps with tenderizing the meat.

Edited by johnny skeptical 1/13/2018 23:56




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