My First Brisket

[smokinsullivan]

Its already been said, but I think 202/203 is the best IT for a brisket. Also the temp doesn't drive the tenderness only the "doneness" I think you can slow it down to 225-250. I also like to wrap in Aluminum foil after about hour 4, you get plenty of smoke flavor in it and it will help break it down. I do finish without foil to firm up that bark a bit, but keep that juice :)

Track your IT with a good bluetooth thermometer like Meater and you'll save a lot of stress.

 

[Millberry]

I really appreciate that. I was so very proud to TASTE the smoke. I never tasted it with my electric--I got a great bark--even a smoke ring. I read where you seldom get a smoke ring and seldom see thin blue smoke with a WSM. I did. So everything went perfect except me forgetting the "probe like BUTTA" I will learn that thanks to folks like you. I had the worst backache that day--it was hard to concentrate (making excuses..lol)

 

[Millberry]

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