Making a brisket for the first time for Saturday. These are the expected temps. 195F until stall around 165-170F then wrap in butcher paper and switch to 250F until finished? Around 15lbs untrimmed.
Making a brisket for the first time for Saturday. These are the expected temps. 195F until stall around 165-170F then wrap in butcher paper and switch to 250F until finished? Around 15lbs untrimmed.
by 710MISFIT
8 Comments
Opposite-Two1588
No need to go that low. 225 until the bark is set then wrap or don’t.
MrBungle09
Im here for same .. want to do one in the snow this weekend lol
The_TexasRattlesnake
The outside temp just means you’ll burn more pellets
Cooperblues544
Good luck!!
SigmaSixShooter
Good luck.
You’re gonna freak out at how fast the internal temperature rises before the stall. Trust in the stall, it will happen.
You also want to give yourself a 4 hour window for finish time. If you want to eat at 6 pm, aim to finish by 2 pm. That way if it’s not done until 4 pm you’re ok. If it is done by 2 pm, you’re still fine. Wrap it up and keep it in your cooler. Make sure the cooler has been warmed up to room temperature, not left outside in the freezing cold.
StevenG2757
Or just put on at 250 and when temps hit 195 start testing to see if done. You are making for the first time so should just keep it simple.
SalamanderNo3872
200* until stall then wrap and 235* until it hits 203*… perfect brisket every time
SouthBound2025
Separate point from the flat and trim. This will create more bark and make for faster cook times.
I typically get up around 6:00 a.m. let it sit out for an hour and throw it on 225. After 2-3 hours go up to 235.
It will be done by 3-5 p.m. This gives a couple hours to make proper burnt ends from the point and time for the flat to rest wrapped in a cooler.
8 Comments
No need to go that low. 225 until the bark is set then wrap or don’t.
Im here for same .. want to do one in the snow this weekend lol
The outside temp just means you’ll burn more pellets
Good luck!!
Good luck.
You’re gonna freak out at how fast the internal temperature rises before the stall. Trust in the stall, it will happen.
You also want to give yourself a 4 hour window for finish time. If you want to eat at 6 pm, aim to finish by 2 pm. That way if it’s not done until 4 pm you’re ok. If it is done by 2 pm, you’re still fine. Wrap it up and keep it in your cooler. Make sure the cooler has been warmed up to room temperature, not left outside in the freezing cold.
Or just put on at 250 and when temps hit 195 start testing to see if done. You are making for the first time so should just keep it simple.
200* until stall then wrap and 235* until it hits 203*… perfect brisket every time
Separate point from the flat and trim. This will create more bark and make for faster cook times.
I typically get up around 6:00 a.m. let it sit out for an hour and throw it on 225. After 2-3 hours go up to 235.
It will be done by 3-5 p.m. This gives a couple hours to make proper burnt ends from the point and time for the flat to rest wrapped in a cooler.