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Cooking Forum
Brisket Gurus?? Advice
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<blockquote data-quote="Popcorn" data-source="post: 5656297" data-attributes="member: 20151"><p>Well, I went against my better judgment this morning and went for it. Knowing I was nursing a knee and had all day. So as advised start out low and slow. Spayed water on it on occasion, used pecan wood and kept it smoking for the entire cook. Filled my drippings pan with apple juice and played nursemaid to the regulator on the smoker. At 165 degrees I wrapped in parchment paper and went back in for a slow climb to 205 then out to rest for 3 hours.</p><p>I was unable to save half the tip as it was too lean, dry and tough. But the flats (as trashy as they looked came thru for me. Maybe just a tad over cooked. I have had juicier brisket but none that tasted much better. Real happy with the results. The real thin stuff came out out like burnt ends and pieces. </p><p>[ATTACH=full]183717[/ATTACH]</p></blockquote><p></p>
[QUOTE="Popcorn, post: 5656297, member: 20151"] Well, I went against my better judgment this morning and went for it. Knowing I was nursing a knee and had all day. So as advised start out low and slow. Spayed water on it on occasion, used pecan wood and kept it smoking for the entire cook. Filled my drippings pan with apple juice and played nursemaid to the regulator on the smoker. At 165 degrees I wrapped in parchment paper and went back in for a slow climb to 205 then out to rest for 3 hours. I was unable to save half the tip as it was too lean, dry and tough. But the flats (as trashy as they looked came thru for me. Maybe just a tad over cooked. I have had juicier brisket but none that tasted much better. Real happy with the results. The real thin stuff came out out like burnt ends and pieces. [ATTACH type="full"]183717[/ATTACH] [/QUOTE]
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