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<blockquote data-quote="FishReaper" data-source="post: 29796" data-attributes="member: 203"><p>I do packer briskets as well</p><p> Trim fat to 1/4 inch. cover with favorite dry rub. I normally cover in mustard before putting on my dry rub. Helps the rub stick.</p><p> Smoke between 200 and 225 for until brisket reaches temp of 160. Fat side up </p><p> At that point I wrap entire brisket tight in tin foal and continue to cook at 225-250 until brisket reaches 190 internal temp.</p><p> I pull brisket and let rest about an hour in an old cooler lined with towels. I have very large baking pan i put brisket on for this step</p><p>Slice against the grain and enjoy.</p><p>Something else i do is kinda my little secret but ill share. </p><p>when i trim fat from brisket i cut it into small cubes and render it down. throw some tatonka dust in rendered fat and stir in. </p><p>Inject this rendered fat/spice mix into brisket before i throw on smoker</p></blockquote><p></p>
[QUOTE="FishReaper, post: 29796, member: 203"] I do packer briskets as well Trim fat to 1/4 inch. cover with favorite dry rub. I normally cover in mustard before putting on my dry rub. Helps the rub stick. Smoke between 200 and 225 for until brisket reaches temp of 160. Fat side up At that point I wrap entire brisket tight in tin foal and continue to cook at 225-250 until brisket reaches 190 internal temp. I pull brisket and let rest about an hour in an old cooler lined with towels. I have very large baking pan i put brisket on for this step Slice against the grain and enjoy. Something else i do is kinda my little secret but ill share. when i trim fat from brisket i cut it into small cubes and render it down. throw some tatonka dust in rendered fat and stir in. Inject this rendered fat/spice mix into brisket before i throw on smoker [/QUOTE]
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