First attempt at brisket


 
Eric-NH

Eric-NH

TVWBB Pro
Was finally able to find a brisket, near me apparently Walmart is the only option. It's about a 12 lb slab. Woke up at 330 this morning to set up a snake, had it on and cooking at about 430. By 630 it was about 118*. Grill had popped up to about 275. I adjusted, got it back to between 225 and 250, depending on if it hit a piece of hickory or not. Now it's 730 and the brisket is already at 150*. Do I just let it be or try to get the temp even lower? If nothing else, this smells AMAZING and I'm really enjoying just sitting here with my coffee looking at my grill 😂
 

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No peeking, and just keep going, don’t fuss with anything, some spikes will happen from time to time, and don’t worry too much about chasing a 225 constant, you will drive yourself crazy! Make sure to let it have a good long rest before slicing. I like three hours foiled and wrapped with towels in a cooler, the results are worth the wait!
 
Perfect. Are you trying for a certain timing? Will you wrap?
Eg cooks country/test kitchen does 250 to 275 snake. Iirc.
 
Timothy F. Lewis said:
No peeking, and just keep going, don’t fuss with anything, some spikes will happen from time to time, and don’t worry too much about chasing a 225 constant, you will drive yourself crazy! Make sure to let it have a good long rest before slicing. I like three hours foiled and wrapped with towels in a cooler, the results are worth the wait!
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Sage advice. Relax and have fun.
 
Timothy F. Lewis said:
That’s more productive than I usually get this early!
what’s your internal temperature now?
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This is what it looks like at noon. Still trying to get the bark to set, still a bit moist on one end. Once the bark has set I'll wrap. Seems right?
 

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IMO, if your internal temp is 172 F, it ain't done. It should be 195-205ish, depending on the brisket. Once it probes tender, throw it in a good picnic cooler and walk away for at least an hour. At 172, you should be through the stall, and you'll see the internal temp rise more rapidly.
 
I usually wrap in butcher paper at 172° and then take it to the finish line, probing 200-206°. And then a long rest, say at least 2 hours (longer is better) When it probes like butter, pull the brisket off the the rest.
 
Keep an eye on it but, don’t obsess. Once bark is set to your liking, wrap, let if go until it probes like buttah, then, remove, let the temperature begin to drop (10 minutes) then dbl foil, towel and into a cooler for a little nap (I like 3-4 hours) get sides together, have a beverage while you wait then, slice and enjoy. It will tell you when it’s done, don’t worry about it. You will know.
A good brisket will not be rushed, your patience will be rewarded!
 
^^^ great advice
I would probably wrap by now.
If not, you may still on schedule.
Otherwise wrap and when done, you can get a rest in. Important to let cool, so the juices do not escape when slicing.
165... per Chris. Aaron said 14x on steve show the other day.

Looks like it will be a major success
 
I wrapped at about 175, bark looked good. It's up to 201 now, about only 40 minutes later or so. Overall it really doesn't seem hard, just fine consuming. And I really like that as I'm loving playing with different cooks. I'll probe at 205 and see how it's doing. Cooler all set and ready for the rest
 
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