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Never done a HH brisket but how I do it is cook the whole brisket then when it passes the probe test I pull it off the cooker. From there if its foiled I open the foil up and let it sit on the counter until it reaches 170 degrees internal temp. Its very important to take it out of the foil as...

I normally cook them at around 250. If I wrap then I wait till about 160 as long as the bark has set (I normally don't wrap). Sorry this is so late. hope it turned out great.

Nice cook and the sushi looks great.

I do the same as well. It works great since the flat gets the much needed rest time.

Are you able to make a easy wind break? I prefer not to wrap unless its a leaner cut. Don't sweat it though, my first brisket was really just to get it out of the way. The burnt ends were awesome but the flat was like pot roast.

I've used a few house brands and been impressed. Granted it was lump but worked great and when I work through my chef's select I'll go back to it unless I get more chef's select.

It says they are going to Austin.

I order some online and just looked up a promo code for do it best and got 20% off. I used the chef select the first time today for a brisket and was happy with the burn.

Great looking brisket.

Awesome cook and can't blame you on your refusal to believe it still winter.

That's pretty good idea J. I'll definitely be remembering that if I ever need to use my kettle as an option.

I agree and you could customize it.

I use the side burner on my gasser. Light it on there then if need be I set it back on there.

Yea that's the best season too. The format was better.

Must of been the first season. Don't recall him on the other seasons. Could be wrong though.

I never have but for 10$ I'd give it a shot. Nice looking pork.

Looks great Bill. Never had mole but I may have to change that after seeing this.

Just as they said start cooking. I first lit some coals and let the WSM get as hot as it could (never monitored temperatures) just so it would burn of factory grease. Later that day through a few slabs of ribs on then the next a butt.

What Len said. Best to use less smoke at first until you figure out what you like.