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Reply to "Costco Prime Briskets"

You need to go by internal temp. rather than time per pound.  Buy a good remote read thermometer. and smoke it until the temp reads 190 degrees.  Once you hit 190 to 195 degrees, You have to by feel.  Take a toothpick, and probe the brisket.  When the toothpick goes into the briskets and it feels like warm butter, it is basically done.  If you want really good brisket, wrap it the brisket up, and place it in a warm ice chest for a couple of hours. 

The founder of  this site was champion cook.  He said:  Good BBQ is done when it is done" .  This doesn't have anything to do with 1.5 hours/pound. 

 

 

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