First time brisket!

[AlexJ]

Ok Smoker friends! Got a big ol’ brisket (19lb pre trimming) thawing ready for New Years Day! Any advice on cooking? Timing? Amount of pellets? Etc. I’ve got the basics, but let’s see what y’all say!

I see fat side down is the winner. Read a few posts and videos on YT but figured you folks with the same grill would be a great place to get some knowledge!!

Thanks in advance! I know it will most likely need to be an over night cook since I want to serve around mid day/1pm! Not ideal perhaps!

 

[MackeyC34]

Following this 'cause I figure my SF graduation certificate will come when I successfully pull off what you are about to undertake; especially with the price of beef these days. Best of luck and, please, pics and details on the other side.

 

[AlexJ]

Following this 'cause I figure my SF graduation certificate will come when I successfully pull off what you are about to undertake; especially with the price of beef these days. Best of luck and, please, pics and details on the other side.

Hahaha! Right, but with no one replying, you and I might be on our own!

 

[JpsBBQ]

I like oak pellets if available. If
Not hickory.

What grade is the brisket? This matters as prime or above cook way faster than choice.

I recommend cooking on upper level with pan below.

Wrap arbor around 165-185 IT or
When bark looks good.

Done @ 200-205 IT or probes like butter in the flat.

Plan on getting it done 2-4 hours before service. It will only benefit from A 2-4 hour rest. Foil towel cooler Treatment.
Pay attention and learn as you go. Good luck, it’s way easier than some would lead you to believe

 

[AlexJ]

I like oak pellets if available. If
Not hickory.

What grade is the brisket? This matters as prime or above cook way faster than choice.

I recommend cooking on upper level with pan below.

Wrap arbor around 165-185 IT or
When bark looks good.

Done @ 200-205 IT or probes like butter in the flat.

Plan on getting it done 2-4 hours before service. It will only benefit from A 2-4 hour rest. Foil towel cooler Treatment.
Pay attention and learn as you go. Good luck, it’s way easier than some would lead you to believe

Thanks for that! I hope it goes well, plan on starting this afternoon. A long overnight cook! big boy was 19lb pre trim! I butchered it like an absolute idiot, very funny shape now after trying to carve out a huge chunk of hard fat!

Its choice, so I think we are looking at what, like 14-16+ hours?

Upper level? Interesting! Not honestly sure it will fit!

 

[JpsBBQ]

Time of cook is largely determined by your pit temp. I personally don’t waste my time cooking a brisket lower than 250. In fact I’m often running 275. The pit temp is used for timing of the finish. First timer I’d roll at 250 and monitor the temps with a probe and confirm the temps with a quality instant read. It will probably be done way faster than you think especially if you wrap it. Good news is they only get better with a long rest. Either wrap it in a towel and put in a cooler or you can put it in the oven on its lowest setting. Pro tip: let the brisket sit out and cool down for 1/2-1 hour before putting in the cooler or over to slow or stop the carry over cooking. If it’s done you don’t really want it to keep cooking. Enjoy.

 

[AlexJ]

Time of cook is largely determined by your pit temp. I personally don’t waste my time cooking a brisket lower than 250. In fact I’m often running 275. The pit temp is used for timing of the finish. First timer I’d roll at 250 and monitor the temps with a probe and confirm the temps with a quality instant read. It will probably be done way faster than you think especially if you wrap it. Good news is they only get better with a long rest. Either wrap it in a towel and put in a cooler or you can put it in the oven on its lowest setting. Pro tip: let the brisket sit out and cool down for 1/2-1 hour before putting in the cooler or over to slow or stop the carry over cooking. If it’s done you don’t really want it to keep cooking. Enjoy.

Awesome advice! Thanks!