cooler

I'm sure there's a thread here somewhere, and if so, please point me in the right direction, but I'm wanting to smoke my very first brisket tomorrow (morning?) and make some KC-style burnt ends, and I've never done either. I've done plenty of reading and watching videos, but I still have a...

Thanks for the advice on my multiple brisket post! https://tvwbb.com/showthread.php?68867-Cooking-Multiple-Briskets-on-the-WSM&p=760208#post760208 I've now decided to start early at Midnight and smoke until the brisket reaches around 205F. Im worried that the briskets will finish smoking at...

Hi everyone, Prepping for a competition in April and have done brisket twice in the last month. Usually cook at about 250F on my 22" WSM, wrap around 150F internal temp, then pull off around 203F. For competition, I have to cook the brisket overnight and rest in a cooler, but the past two...

So I've got a 14 lb brisket on the smoker and I think I'm through the stall. It's at 180 now but we're not going to eat for 5 hours or so. I was thinking of foiling it until 205 and then into the cooler with some towels, but was concerned about being done too early. Opinions? (Thanks in advance!)