Keyguy, you can do it. Ive done a ton of briskets. It’s my favorite to smoke, but there a few tips I can give.
1. Every brisket is different, but they are all done when they are done. In other words, don’t listen to anyone who tells you to cook for a certain time per pound, or anything time related.
2. Don’t go by a thermometer. Briskets can be done at any temperature they “want.” It’s usually done 190-220 internal. Because they varying range of temperatures, going with a temperature pre-decided can mess it up.
3. To determine when it’s time to pull off smoker, use a thin probe. I use my thermometer probe or an ice pick. Insert the probe in 3-4 places across the brisket. It’s ready when the probe goes in “like butter.” Pull it, wrap in foil or butcher paper, and place in a dry cooker rest. Make sure the cooler is full- the meat probably. won’t fill the cooler to capacity, so fill it with waded newspapers, towels, or basically anything to fill the cooler. Let it rest for at least an hour.
4. The most common mistake I see people make is pulling it off too early. Don’t go by time or temperature. I know I’m repeating myself, but it’s important.
5. Many cooks like to wrap the brisket during the stall. The stall happened around the temperature of 165-175 (or so). That’s when the internal temp says the same for a long time. I think it’s easier for newbies. If you wrap, use foil or the red/brown butcher paper.
6. Don’t promise anyone that you can eat at a certain time, UNLESS you give a time later than you expect. A wrapped brisket in a cooler will stay hot for a long time.
7. This is important: relax and have fun. You got this! If you have questions on cook day, the Brethren are always here for you.
Enjoy your brisket.