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I've done some reading, and ready to try a brisket tomorrow.

The plan is:

5.25 lb flat (what I could find)

Inject with 1 can of beef broth with a little garlic and onion powder.

Cover in yellow mustard, and rub with texas style rub.

Smoke at 225F for 4 hours over hickory, then foil.

Pull when the internal temp is 195F.

Estimated cook time of 7-9 hours.

Any recommended changes or insight?
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SandRaven, it looks pretty good to me, but if I was doing it I'd make a couple small changes.

1. Instead of foiling at 4 hours I'd use a Polder and foil at 160 degrees internal. I'd also add a little of that beef broth when foiling.

2. Pulling at 195 internal is fine if you plan to sherd the beef, but for slicing I'd pull at 185, foil and cooler for about an hour.

Try this too!!! very good!!!

Finishing Sauce

� cup brown sugar
2 Tbs. honey
2 Tbs. orange juice
2 Tbs. ketchup

Remove the brisket from the smoker and place on a piece of aluminum foil large enough to wrap the brisket. Pour finishing sauce over the brisket. Wrap securely.
Place in smoker for 1 hour at 150 degrees F.
Remove brisket from smoker and open the foil to let steam escape. Let rest for 20 minutes. Slice thinly across the grain of the meat. Baste and serve with accumulated juices.


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