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Off Topic TN Forums
Cooking Forum
Brisket Gurus?? Advice
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<blockquote data-quote="Mud Creek" data-source="post: 5655948" data-attributes="member: 13378"><p>Not sure about tenderizing it. Its a tough cut that when smoked properly should be plenty juicy if everything renders.</p><p></p><p>I smoke mine around 275-300 spritzing with water occasionally. Wrap in butchers paper around 160s or when color is right. Bring to an internal temp of 200-205...The most important part:</p><p></p><p>LET.</p><p>IT.</p><p>REST.</p><p></p><p></p><p>After it comes off the smoker it gets wrapped in a towel and put into a cooler for a minimum of 1 hour before slicing and eating.</p><p></p><p>I have a 6# point on the smoker right now that someone gave to me.</p><p></p><p>Honestly its probably the easiest cut to smoke but also easy to screw up if you're not careful. Tough chewy brisket is nasty.</p></blockquote><p></p>
[QUOTE="Mud Creek, post: 5655948, member: 13378"] Not sure about tenderizing it. Its a tough cut that when smoked properly should be plenty juicy if everything renders. I smoke mine around 275-300 spritzing with water occasionally. Wrap in butchers paper around 160s or when color is right. Bring to an internal temp of 200-205...The most important part: LET. IT. REST. After it comes off the smoker it gets wrapped in a towel and put into a cooler for a minimum of 1 hour before slicing and eating. I have a 6# point on the smoker right now that someone gave to me. Honestly its probably the easiest cut to smoke but also easy to screw up if you're not careful. Tough chewy brisket is nasty. [/QUOTE]
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