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Recent content by litmanc1
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When I go shopping for a brisket at the local store, I see they have two types of briskets. One is the packer style and the other is an already trimmed brisket. The already trimmed briskets look like they have hardly any fat at all on them. Is one better to purchase than the other?
Thanks
Chris
I am starting 3 briskets this afternoon. All 3 around around 10lbs. Having a party with around 45-50 people. If it turns out well I will post pictures, if it turns out bad we call Pizza Hut...
Chris
Thanks for the tips and the comments on the pit. I wish I could tell you I made the pit, but I can not take the credit. A guy outside of Houston makes them in his free time and sells them...Perhaps I will take better pics soon...
Chris
I will take all the tips i can get. You asked what type of smoker it is, Its a custom built smoker, I guess some might call it an offset barrel smoker. Here is a pic...
Im fairly new to smoking...Im wondering what the rule of thumb is for smoking a brisket. I think my temp should be around 220 or so. Is there a general guide on amount of time per pound for brisket?
Chris