Rubbing N Smoking
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Just love those smoked Briskets
and a little dead bird to have while waiting LOL -
tarp
Guess I’ll have to try a brisket. My one son has been bugging me about it for some time. Look’s great. -
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s.a.m
More details on that would be appreciated. The reason I’ve shrugged off on this is because of the long smoke time. Thanks. -
PapaSop smoker/grill set to 350°f place brisket in a foil pan cook for 2 1/2hrs, cover pan with foil cook 1 1/2hrs or till point end reaches 205°f IT, wrap covered pan with blanket and place in cooler for 3-4 hrs
That’s how I do them cept first 2 1/2hrs I don’t use a pan.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to PapaSop on last edited by
PapaSop Just google Myron Mixon’s method. He’s the King of hot and fast brisket.
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You can just put a few hours of smoke on it then wrap and finish in the pk or oven till tender. It does better that way if you got enough smoke.
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Thanks guys, will check that out.
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tarp said in Rubbing N Smoking:
s.a.m Mixon is the king no doubt.
Winningest man in barbeque competition!!
Have three of his books, very good reads
