Grilling / Smoking / BBQ

Doing a brisket this weekend. Current head-plan is to start it Friday night and let it go overnight and into Saturday. Hopefully done Saturday afternoon for an early dinner in nice weather. 

Any tips for a first-time brisket smoker? Will be on a pellet smoker and monitored with 2x meat probes for temp monitoring.

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Any tips for recognizing when it’s time to wrap? Some guides I’ve ready say smoke low and slow to 165 and then wrap to 205 — that sound right?

The easiest thing to miss on is the moisture. So wrap early if you get the feeling bc you can’t un-dry a brisket. 
Best of luck. It’s gonna be awesome 😎

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Good to know! I’m picking one up from Costco so I’ll figure out what it is when I get there! 😅

I love overnight cooks. Also this is not meant to be insulting but make sure it is a full packer brisket and not just the flat or point. Too many times I’ve seen first smokers run a flat like its a packer and get a mediocre final product (also me circa many years ago)

You gonna do great 🥩

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@jtnichol is the brisket guy, he must have some pointers!

225 until the thickest part gets to about 160. Put it in a pan with some Worcestershire and cover. Some people increased the temperature and quickly get it up to about 202 and then let it rest for an hour.
I like to keep it wrapped during the rest and wrap it with a thick bath towel. Bring that temperature down slow.