Brisket in the smoker...again!!!

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handcannon32x

Smoke Blower
Original poster
Jan 3, 2012
80
12
Jacksonville, Iowa
Went to town to do a little grocery shopping.  Wasnt planning on smoking or getting any nice meats.  But Hey, It was screaming my name.  8lb Brisket.  It was a little to big for my smoker so I ended up cutting it in half.  So I will smoke the other half tomorrow. 

Mixed up my rub and dusted the brisket.  Sat in the fridge over night.  Fired up the smoker and on the waiting game. 

The plan is to bring it to 160 to 165  IT and then foil it and bring it to 190 to 200 IT.  Thats the plan.  I hope this is the right way to do it?

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NICE...Super Juicy!...JJ
 
I have a brisket on the smoker now myself. I found a nice 6.5lb yesterday. I'm planning on 10 smoke time, should be done around 5:00. Half way thru, the meat temp is 164. I, like you want nice bark. But reading Jeff's website, he gives an option of smoking it in a pan to retain the meats juices. I think I'll pull it out of the pan when there are a couple hours left, finish it on the smoking grate to get some bark. Had a couple issues with the smoker temps getting hot early on, hopefully it doesn't affect the outcome.
 
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