brisket ??'s

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lennyluminum

Smoking Fanatic
Original poster
Jul 19, 2008
637
19
ST. Petersburg, FL
I am planing on doing my first brisket this week for dinner. I want it to be sliced not pulled so should I cook it differently than I would for pulled pork?

The sticky for brisket is the same for pulled pork, I just want to make sure I don't cook the brisket so much that I cant slice it.

also is jeffs rub good on these??
 
Personally I smoke brisket to 185-190 for slicing and I think Jeff's Time/Temp chart says 180. Jeff's rub is good on brisket in my opinion
 
If we have people interested we could make some the equipment is there
 
Not bad each one seems to attract a bigger crowd lets hope it continues
 
i put fat cap up and take off at 180° for sliced
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I also like mine sliced. I foil at 165 degrees, pour in a little apple juice and rum mix and finish to 190. You won't be disappointed. Good luck.
 
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