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Here are my brisket directions. I made one for Labor Day and think
I'm getting close. Being here in Texas and frequenting many
smokehouses before the EGG I have many good references to compare
home smoked brisket against. Well here is my take on brisket
preperation.

Choose a whole untrimmed brisket 12-15 lbs total. Marinate the
brisket overnight in Cola soda, I use the store brand. I use an
ice chest and completely cover the brisket. Remove the brisket from
the marinade and pat it dry with paper towels. I then dry rub it
with a mixture of hungarian paprika, garlic powder, and black
pepper. About 1/2 paprika, 1/4 galic and 1/4 black pepper. Let sit
for an hour.

I smoke with Hasty bake charcoal and use Pecan wood chunks for
smoke flavor. Do not soak the wood chips in water before use.
Place the brisket fat side down on the grill. I do not use a drip
pan as it does'nt allow for a proper smokey crust to form. Smoke
at 200-225 for 12-14 hours, the meat temp should be 190 deg F when
its done. Turn the brisket over half way through the cooking period.
I hope I don't offend anyone, but Do not wrap the brisket in foil
at any time. Meat encased in foil is not smoking but more like
baking to me. Low and slow is the way to go always error toward
the low side of the temperature scale. I'm no expert but I think
my briskets are as good as some of the better smokehouses.

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5 of 8 people found the following review helpful:
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Best on the net!, August 2, 2005 - 01:19 AM
Reviewer: Dick in AAlbuquerque from Albuquerque, NM
This is pretty much how I've made briskets for 20+ years. Anything that has to be wrapped belongs in the oven!

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