I decided to try my first brisket smoke today (I know, no turkey?). I have pretty much followed the methods used by gary when he smokes his Texas brisket. I'm a displaced Texan so I thought this might fix my craving.
Anyway, I bought a 16lb brisket and shaved off probably 3+ pounds fat. I couldn't tell quite how much fat was on the brisket through the packaging. After trimming, I rubbed with salt and pepper and threw on the smoker this morning at 9am @ 225* with hickory. I smoke with an offset charbroil that usually works pretty well for me.
After 5 hours of smoking, I checked the brisket and had a nice looking crust on it and the IT read 164*F. I went ahead and wrapped it in parchment paper and threw it back on the smoker.
How do y'all go about checking the IT once the brisket is in the paper/foil? Just make multiple pierces in the paper? Also, how often should I be checking it? I figured I'd give it another 4 hrs of smoke time before I check for the first time. My plan was to get it to 195* or so then wrap it in some towels and let it wrest.
Here is my only picture so far, but I'll add more. I've only seen the brisket twice myself haha.
Thanks for the help!