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Old 11-17-2009, 01:22 PM   #11
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Make sure you serve it to them so you can keep control on the portion size.
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Old 11-17-2009, 04:10 PM   #12
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Make sure you cut it right...across the grain
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Old 11-17-2009, 06:09 PM   #13
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Alright sounds good, Bigwheel do you rub and mop your brisket or just mop? Thanks everyone
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Old 11-17-2009, 06:11 PM   #14
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Quote:
Originally Posted by Shores
I'm no expert, but I did practice brisket a lot last winter getting ready for a new bbq comp season and I think you'll find that it's not too scary once you get into it. It's a big peice of meat and doesn't need to be tended a whole lot. Using a mop with the flavors you like similar to the one that bigwheel suggests is a good way to get some additional flavor while adding some moisture. If you don't have time to come up with a mop, then apple juice works just fine. Spray or mop anytime you have the smoker open is a good rule of thumb.

For sixteen people you'd want to do about 13-14lbs raw. Can be done with either a full packer or two flats. Flats will cook up faster, so if you don't have a lot of time to invest then they might be the way to go. If you've got a bit more time the packer is fun too and gives you the opportunity to do burnt ends!

All briskets have a mind of their own and they are not done until you can stick a probe in them like a knife going thru butter. This can happen between 185 and 210 degrees internal temp usually.

Sorry to be so long winded, but when I get started I just can't stop sometimes.

Have fun and remember that even if you think you messed up, someone will tell you how wonderful it is
no need to worry about being long winded, thats some good info thanks
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