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The Water Cooler
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Smoked Brisket Ideas
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<blockquote data-quote="BuckFuller" data-source="post: 2894814" data-attributes="member: 29436"><p>Get a bottle of Head Country Marinade and a bottle of Head Country Championship Seasoning. Cover your brisket good with the marinade and</p><p>then cover liberally with the seasoning, then sprinkle a little more marinade on and mix the marinade and rub into a "mud like" covering for the</p><p>brisket.</p><p> </p><p>Put the brisket on a preheated smoker running about 225 to 250. Hickory, Pecan and Oak are all good smoke woods for brisket. With an internal</p><p>probe or instant read thermometer, checking occasionally, cook the brisket until the internal temp is around 155-160. Then wrap the brisket tightly </p><p>in foil and return to the smoker until the internal temp is around 200-205. Remove the brisket, pour off the excess juices and seal back up in foil. </p><p>Place in dry ice chest with a towl or newspapers under it. Let it rest for at lease 2 hours. Then if you like a dry bark on it you can put it back on the </p><p>smoker (or on a grill) until the bark is set. </p><p> </p><p>Since there are two muscles that make up a whole brisket and the grain runs differently in each, it is best to separate the "point" (muscle on top) from</p><p>the "flat" (muscle on the bottom) and slice them both against the grain. I have done many a brisket like this and they always turn out moist, tender and </p><p>delish!</p></blockquote><p></p>
[QUOTE="BuckFuller, post: 2894814, member: 29436"] Get a bottle of Head Country Marinade and a bottle of Head Country Championship Seasoning. Cover your brisket good with the marinade and then cover liberally with the seasoning, then sprinkle a little more marinade on and mix the marinade and rub into a "mud like" covering for the brisket. Put the brisket on a preheated smoker running about 225 to 250. Hickory, Pecan and Oak are all good smoke woods for brisket. With an internal probe or instant read thermometer, checking occasionally, cook the brisket until the internal temp is around 155-160. Then wrap the brisket tightly in foil and return to the smoker until the internal temp is around 200-205. Remove the brisket, pour off the excess juices and seal back up in foil. Place in dry ice chest with a towl or newspapers under it. Let it rest for at lease 2 hours. Then if you like a dry bark on it you can put it back on the smoker (or on a grill) until the bark is set. Since there are two muscles that make up a whole brisket and the grain runs differently in each, it is best to separate the "point" (muscle on top) from the "flat" (muscle on the bottom) and slice them both against the grain. I have done many a brisket like this and they always turn out moist, tender and delish! [/QUOTE]
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