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Old 07-10-2012, 11:43 PM   #31
SavoryChef
 
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Feb 2012
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I usually inject my briskets with a beef broth solution and cook hot at 275F for 8 or so hours. I wrap it in foil or a aluminum pan at 170F and bring it up to 200F and then let it rest for a couple hours. The best I got was 10th place out of 50 competitors.

 
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Old 10-25-2012, 03:54 PM   #32
headbanger
 
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Quote:
Originally Posted by jammin View Post
13 hours on the egg @ 225. Came out a hair dry, but that's me being critical. Guests loved it. I am thinking about foiling it next time to help with moisture but could use any tips!


Attachment 53578
I start mine at 200 and let that go to internal 150 or so then turn up to 225 until internal 175-180. Then put in pan and cover with foil, turn up heat to 240 and pull at internal of 197-205. Super moist, super tender but nice pull and bark/ring that legends are made of.



Oh, forgot to mention that I do inject with a broth mixture and dry rub the night before. If you're interested lmk and I'll post up recipes for both.

 
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Old 10-25-2012, 05:50 PM   #33
jammin
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That sounds like a solid technique. I will try it out on my next brisket.

I have a digital controller so changing temps like you do shouldn't be a problem.

 
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Old 10-29-2012, 04:24 PM   #34
Hernando
 
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May 2011
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Another thing you can try is once you hit your temp. Wrap your brisket in foil then some old towel or blankets. Throw it in a cooler and let it rest for an hour. This way the bark isn't ruined by being wrapped while smoking and your juices will be redistributd in the meat. I use this method every time for briskets chucks and butts.
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