First time brisket coming up. Any help welcome!

Comments

• lkapigian Posts: 9,997

  August 2021

  @lousubcap
  
  My only advise, enjoy and dont overthink it....start earlier thank you think , they like rest
  
  
  

  Visalia, Ca @lkapigian

  2 · Share on FacebookShare on Twitter
• dmourati Posts: 1,195

  August 2021

  I'd skip the mustard, not needed in my experience.

  Mountain View, CA

  1 · Share on FacebookShare on Twitter
• nolaegghead Posts: 41,966

  August 2021

  Use mustard, overthink it and procrastinate.  Much more fun and challenging.
  

  ______________________________________________
  

  I love lamp..

  1 · Share on FacebookShare on Twitter
• kl8ton Posts: 5,009

  August 2021

  @lousubcap

  Large, Medium, MiniMax, & 22, and 36" Blackstone
  Grand Rapids MI
  

  2 · Share on FacebookShare on Twitter
• Canadianegger2020 Posts: 34

  August 2021

  Looks like you have great plan ! I use mustard as well to bind the rub . I like to wrap with butcher paper myself at 170 but foil works ! Enjoy . I'm sure it will be amazing . Mine have usually been about 1 hr per pound at 250-275. What kind of wood do you plan to use for smoking ? 

  0 · Share on FacebookShare on Twitter
• lousubcap Posts: 29,367

  August 2021

  @leemschu- PM sent with some brisket info that you may find useful for your cook.  
  Just post away with any questions during the cook as many will readily help.  

  Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!

  1 · Share on FacebookShare on Twitter
• SmokeyLosAngeles Posts: 85

  August 2021 edited August 2021

  Leave your self more time than you think you need.  Dont put the meat on to early let the black smoke burn off... If its done early the extra time you can leave it in the cooler for a lot longer than you think.
  
  

  0 · Share on FacebookShare on Twitter
• Mark_B_Good Posts: 1,321

  August 2021

  Know how to prepare your brisket, trim fat off the widest part ... and leave it on the thinnest part of the brisket (to offer protection from overcooking).  Cook fat side down.
  
  Cook at 225F. Foil when you see stall (temp not rising that fast ... sooner you recognize that, the better), which can happen at 140F to 160F.  
  
  Start probing with toothpick once at 195F ... when toothpick goes in with very little resistance (like probing hot fat) ... take it off.
  
  Wrap in LOTS of towels and in a cooler for at least 1h, then serve

  Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!

  0 · Share on FacebookShare on Twitter
• leemschu Posts: 604

  September 2021

  Thanks guys I appreciate a little nervous but excited!

  Dyersburg, TN

  0 · Share on FacebookShare on Twitter