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Brisket: A Detailed "How To"

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    #91
    I'm going to try to smoke my first brisket for Christmas. Tyler e-mailed me his instructions when this thread was first posted. I think it's time I give it a try.

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      #92
      First brisket for Christmas !! It's not really that hard. Good luck buddy

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        #93
        GREAT write up!!!!

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          #94
          This is what I'm doing right now!

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            #95
            Thanks for sharing. I was wanting a good way to make brisket

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              #96
              Well Keith, how did it turn out?!?!

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                #97
                It was great! My wife said we would definitely be smoking some more briskets. My brisket didn't have the heavy bark on it, but the flavor was awesome. Out of the 8 people eating it, only 2 used BBQ sauce.

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                  #98
                  TC, have you posted something similar to this for ribs?

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                    #99
                    Originally posted by bullhead44 View Post
                    TC, have you posted something similar to this for ribs?
                    I haven't, but I may just need to do just that!

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                      Originally posted by TC View Post
                      I haven't, but I may just need to do just that!

                      Please do! For pork ribs!

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                        Brisket: A Detailed "How To"

                        Originally posted by TC View Post
                        I haven't, but I may just need to do just that!

                        Are you cooking in any Lonestar Barbecue society sanctioned events this year?

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                          Originally posted by Sparkles View Post
                          Are you cooking in any Lonestar Barbecue society sanctioned events this year?
                          Yes sir, I'm sure I will be. I cooked at their National Championship last oct. I normally cook a few LSBS events every year.

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                            Thanks for the lesson on Brisket

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                              good looking brisket

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                                I have had good success separating point and flat, trimming almost all fat, foiling at the beginning of the plateau for each separately, resting when each reaches 200.
                                But here's my question. The plateau occurs at different temps based on the cook temp. I get more bark at higher temp but low and slow has been the standard.

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