{"id":14321,"date":"2013-08-20T13:33:37","date_gmt":"2013-08-20T18:33:37","guid":{"rendered":"http:\/\/crankymouse.com\/?p=14321"},"modified":"2013-08-21T11:59:56","modified_gmt":"2013-08-21T16:59:56","slug":"smoked-brisket","status":"publish","type":"post","link":"https:\/\/crankymouse.com\/index.php\/2013\/08\/20\/smoked-brisket\/","title":{"rendered":"Smoked Brisket"},"content":{"rendered":"<p>1 4- or 5-pound flat-cut brisket<br \/>\n2 tablespoons kosher salt<br \/>\n2 tablespoons fresh black pepper<br \/>\n<br clear=\"all\">Trim all but 1\/4-inch layer of fat from the brisket and rub with salt and pepper.<br \/>\n<br clear=\"all\">Prepare you smoker according to manufacturer&#8217;s directions, and manage the smoke box to maintain a temperature of 225\u00ba F. Place the brisket on the center of the grate, fat side down, and cook until the internal temperature reaches 200-203\u00ba F, adjusting the smoke box as necessary. Plan on 1 1\/2 hours per pound, but cooking time may be reduced slightly due to wrapping with foil after the first 4 hours.<br \/>\n<br clear=\"all\">Remove the brisket from the grate and wrap in foil. Allow it to rest for at least 20 minutes before slicing across the grain.<br \/>\n<br clear=\"all\">Serve with barbecue sauce of your choice over Texas toast.<br \/>\n<br clear=\"all\"><br \/>\nMakes 10-12 servings.<br \/>\n<center><font size=1>Copyright &copy; <a href=\"https:\/\/crankymouse.com\">Food for My Family<\/a>.<\/center><\/font>  <\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 4- or 5-pound flat-cut brisket 2 tablespoons kosher salt 2 tablespoons fresh black pepper Trim all but 1\/4-inch layer of fat from the brisket and rub with salt and pepper. Prepare you smoker according to manufacturer&#8217;s directions, and manage the smoke box to maintain a temperature of 225\u00ba F. Place the brisket on the [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[152],"tags":[],"class_list":{"0":"post-14321","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-recipe-cards","7":"entry"},"mv":{"thumbnail_id":null,"thumbnail_uri":null},"_links":{"self":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/14321","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/comments?post=14321"}],"version-history":[{"count":5,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/14321\/revisions"}],"predecessor-version":[{"id":14353,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/14321\/revisions\/14353"}],"wp:attachment":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/media?parent=14321"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/categories?post=14321"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/tags?post=14321"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}