HELP!!!! i'm gonna try my first brisket

[markbet]

I am going to try my first smoked brisket tomorrow. I would like to get pointer's from start to finish if I can get them. I noticed a method using a cooler, at what point do I need to put the meat in there, and how long. Do I need to eventually foil the meat? All the tips I can get the better...lol.

Big dummy in Kansas.

Mark

[kcquer]

Mark, here's the advice of someone who's not too far ahead of you. Three words: low, slow and low. The closer they get to done the more important it is to keep the temp low.
There's a thread in this forum called turning meat, I've posted an article from a newsletter that's has as much good info as I've found in one place. Read that.
You'll need a leave in type meat thermometer or digital probe type therm to monitor internal temp of the meat. Briskets needs to be taken to 150 or 160 (just wrapped two at 160) then sprayed with fruit juice or other mopping concotion and wrapped in HD foil. Back in the heat, can even be the oven (forgive me) until internal temp reaches 190 to 200 (gotta be 200 for me but that's just my opinion). You can then put the meat in a cooler that will serve to slow the cooling process to the point of extending the cooking process. The slower it cools the more of its own juices it will draw back in. Eat at 150-160 or when you can't wait any longer.

Big dummy in Kansas.

Being a rookie isn't dumb and neither is asking for help here!!! Good Luck

[markbet]

Thanks KC.......I can not wait until tomorrow to fix the brisket. I went to the store and bought three chubs of Jimmy Dean sausage, one hot, one maple, and one regular to go with the brisket, plus I am throwing in a pork butt.

Thanks again!

Mark