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Thread: Smoked Brisket

  1. #1
    waxing poetic Hipcheck's Avatar




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    Default Smoked Brisket

    Me and my bro are firing up the smoker on the 24th and of the items we're doing is a beef brisket. Rather then scour the net for a good recipe thought Ill put it here and let the LGK experts sound off.

    On a side note, I will also be brining and smoking a pheasant as well. Should be tasty....Ill try and take some pics as well and post here provided they live up to the ever so high standards I set for myself and my 3.1 mega pixel Kodak.

    Anyhow, would love to hear all of your brisket smoking tips.
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  2. #2
    Gunga galunga. 4/10/82's Avatar




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    Default

    for an especially moist brisket, start it in the oven, tightly wrapped in aluminum foil, at 225 for six hours. then finish it on the smoker for 2-3 hours. i use a drip pan with apple juice in it and lots of hickory and mesquite for fuel. the oven lets you get it fully cooked and fall-apart tender without drying out, and the 2-3 hours on the smoker gives you all the flavor you need.

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    All Star Dana's Avatar




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    Default

    There was this thread not too long ago.

    http://www.letsgokings.com/bbs/f10/f...et-140200.html

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