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<blockquote data-quote="Auggie" data-source="post: 222419" data-attributes="member: 237"><p>Ive had good luck with cheaper Walmart (Sam's are better) briskets and expensive ones. When picking, I hold the different briskets and go with the one with the biggest bow.</p><p> You gotta do some trimming. The point (fattier end) will need the most trimming. Leave atleast 1/4in of fat though. The flat usually needs no trimming.</p><p>I cook at 225F with full smoke for about 4 hours. The internal temp should be about 180F and will stall. This is caused by the evaporation of juice from the fat. ALWAYS COOK FAT CAP UP! After 4 hours, I wrap in tinfoil. The meat will self baste and heat up. 2-3 hours later it should be at 205F. Pull it and let it rest at least an hour in a cooler. It'll still cook and this is when the connective tissue breaks down and really turns tender.</p></blockquote><p></p>
[QUOTE="Auggie, post: 222419, member: 237"] Ive had good luck with cheaper Walmart (Sam's are better) briskets and expensive ones. When picking, I hold the different briskets and go with the one with the biggest bow. You gotta do some trimming. The point (fattier end) will need the most trimming. Leave atleast 1/4in of fat though. The flat usually needs no trimming. I cook at 225F with full smoke for about 4 hours. The internal temp should be about 180F and will stall. This is caused by the evaporation of juice from the fat. ALWAYS COOK FAT CAP UP! After 4 hours, I wrap in tinfoil. The meat will self baste and heat up. 2-3 hours later it should be at 205F. Pull it and let it rest at least an hour in a cooler. It'll still cook and this is when the connective tissue breaks down and really turns tender. [/QUOTE]
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