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I do it often. Rest on the counter until the IT drops to 170 or so and then put in the oven at 150. Comes out fine

What size brisket? If its a big one, you make not really be off track. If you want to speed it up I'd bump your temp up to 260 or so. I agree with KT though i'd also wrap it in paper which will retain moisture and speed up the cook.

Yep I just use S&P on brisket, the coarse pepper helps attract smoke which should help your bark. Sounds like maybe you just wrapped too early. I typically wrap brisket when the bark is the color I want and just a little crunchy ( since it will soften a little in the wrap). Last brisket I did I...

Might need a little more info to help. What kind of rub? Did you wrap, if so how far into the cook?

I agree with Chris. We cook a lot of chicken so I like to cook it several different ways. Sometimes we sauce it, sometimes we don't and we use different sauces.

I agree with Bill it sounds like it was undercooked. I usually cook my briskets fat side up the whole time so the point is above the flat. Biggest thing about shape I try to pay attention is when I'm shopping for a brisket I try to find one with the most even thickness across the flat as...

You know that might be it. I didn't take that into consideration, I had a maverick before the smoke and those probes are much shorter. I will have to try again thanks

I've had a thermoworks smoke unit for a few months. I've used it several times with the pit probe only, but did my first brisket cook with it the other night. I put the probe in the side of the thickest part of the flat. Right away the brisket was reading way higher than the brisket should have...

Does anyone that uses the vortex use rubs that contain sugar? I really like how the vortex crisps chicken and want to do a cook using meat church rubs. Just concerned that the sugar in the rub will burn. thanks