My first beef brisket -

Any words of wisdom, do's, dont's, and tips? When done I will wrap in foil and put in warm cooler for 2 hrs. Do I do anything else at this point?

Nature Boy

You'll get lots of pointers.

Do pull it off and wrap it when it feels tender to the poke, not when it hits a certain temp.

Don't put too much smoke on it. Don't panic and raise your cooking temp when the internal temp stalls for hours on end.

Nothing else you need to do when you pull it off and wrap to rest. Some folks do add a little beef broth. I don't.

Happy brisketeering.
Chris

MusicMan78

cook it fat side down and rest it fat side up.

Egghead Willie

thanks for your help.

Shiff

Check these sites for great tips:

http://bubbatim.com/Bubba_s_Brisket.php

http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html