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<blockquote data-quote="Jiffy" data-source="post: 344225" data-attributes="member: 6332"><p>I like the hot and fast method better. If you haven't tried it you should, I know, I know, it goes against everything "brisket" but it works!!</p><p></p><p>Trim to around 1/2" of fat, smoke for 3 hours fat side up (relatively cool, I use the smoke setting on my pellet grill), olive oil and your favorite seasonings, wrap in aluminum foil and crank the smoker to 225, smoke until internal temp of 200-205 in the point end (usually another 3 or so hours depending on the size), wrap in towels and stick that little baby in a cooler for another 2-3 hours. </p><p></p><p>Save the juice!! Enjoy!!</p></blockquote><p></p>
[QUOTE="Jiffy, post: 344225, member: 6332"] I like the hot and fast method better. If you haven't tried it you should, I know, I know, it goes against everything "brisket" but it works!! Trim to around 1/2" of fat, smoke for 3 hours fat side up (relatively cool, I use the smoke setting on my pellet grill), olive oil and your favorite seasonings, wrap in aluminum foil and crank the smoker to 225, smoke until internal temp of 200-205 in the point end (usually another 3 or so hours depending on the size), wrap in towels and stick that little baby in a cooler for another 2-3 hours. Save the juice!! Enjoy!! [/QUOTE]
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