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Big brisket smoke this weekend

post #1 of 5
Thread Starter 

I picked up a case of packer briskets (6 of them) from Sam's Club tonight and also mixed up a 3x batch of Jeff's rub.  Smoking all the meet on Saturday for my uncle's fly-tying expo next weekend. 

 

Planning to smoke until ~150 and then foil and cook until 200-205.

 

This is the first time I have done pulled brisket.  I have done more than this in pork but never brisket so kind of nervous!!!

 

I will try to provide Q-view along the way.  Any advice would be appreciated.

post #2 of 5

Hope your smoke goes well ENJOY.


 

post #3 of 5
I've never tried a brisket either,keep us posted with pics. Good luck
post #4 of 5

Good luck with the brisket. I personally would take it to 160 - 165 before foiling

 

post #5 of 5

I agree with scar, foil at 165. I also prefer my brisket sliced across the grain instead of pulled, since they are packers you could pull the point & slice the flat, that way people would have a choice.

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