Hunterdrake
Member
- Messages
- 7
- Grill(s) owned
- Bull
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I did a flat. I injected with beef broth and rubbed with Prasek’s brisket rub. Smoked on 225 until 160 then wrapped with peach butcher paper and turned up to 250 until temp 195. Pulled and rested it.It looks great. I haven’t summoned the courage to do my first brisket yet. is that a whole brisket or a flat? What process (time/temp/wrap) did you use?
Memories of going to Big Jake's BBQ years ago during a trip there.Yes. Northeast. Texarkana