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Cooks' Corner
Brisket - second pellet smoker attempt
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<blockquote data-quote="DUCKMAN11" data-source="post: 2820275" data-attributes="member: 122313"><p>The key to brisket that I've learned from competition bbq teams is 190° is the magic temp. Keep that brisket in 190-200° temperature for as long as possible until you hit 120-140° internal. </p><p></p><p>I use salt and pepper only in my rub....but im from Texas and that's how it's done here. I have used dehydrated apple juice before which is basically apple sugar along with salt and pepper and it made great burnt ends.</p></blockquote><p></p>
[QUOTE="DUCKMAN11, post: 2820275, member: 122313"] The key to brisket that I've learned from competition bbq teams is 190° is the magic temp. Keep that brisket in 190-200° temperature for as long as possible until you hit 120-140° internal. I use salt and pepper only in my rub....but im from Texas and that's how it's done here. I have used dehydrated apple juice before which is basically apple sugar along with salt and pepper and it made great burnt ends. [/QUOTE]
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Brisket - second pellet smoker attempt
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