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First brisket
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Dale Offline
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First brisket
Smoking my first brisket this weekend. I have a plan, but any advice would be welcome. I'm smoking on my UDS at 220 with apple\pecan wood. Will trim some of the fat and inject with a beef broth, rub with mustard, salt and pepper. After sitting in the fridge over night I haven't decided to let it come to room temp first, or fresh out of the fridge onto the smoker? Once it hits 170 foil and return to smoker till it hits 200-205. Remove the point for burnt ends and re wrap the flat in foil and put in cooler to rest for two to three hours. Do I need to mop or spray to get a better bark? I don't like to open the drum if I don't have to. Do I need a water pan to keep it moist?
Wish me luck and thanks
10-02-2013 10:22 PM
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First brisket - Dale - 10-02-2013 10:22 PM
RE: First brisket - SoEzzy - 10-02-2013, 11:45 PM

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