The Texas BBQ Forum

Gotta man up and face the fears sooner or later. Got a 15 lb choice packer heading to the pit tomorrow. I've done TONS of reading over the years to hopefully perfect a good "first attempt". I'm calling this a first attempt since my last brisket was several years ago. I did one partially on the pit and finished it in the oven a year or so ago, that does not count though. Lol! Gonna have lots of pics to go up, just no access to Internet other than my phone. I'll try what I can to get them posted as the cook fumbles along! Cook is gonna start about 4am. Stay tuned!! Any pointers or tips will be appreciated!!

Dont look.

Try to keep your pit at a steady temp and like Gator said no peeky!!!

You got this Brother!

Cook hotter start later. I get up at 4 am fer 3 things one is deer hunting, one is the house on fire and the third is.....

I was thinking a slow start, then kick up the heat midway through the process. LNS for 4 hours, then finish it HNF. Thoughts on this?

Depends on what time you want to be eating.

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Was planning on dinner before taking the kids trick or treating. So, dinner time between 4 and 5 pm.

If you can keep your pit to hold temps I say cook 275-300* and you'll definitely be eating by 4pm. It ain't no thang, You got this!

Txdragon wrote:I was thinking a slow start, then kick up the heat midway through the process. LNS for 4 hours, then finish it HNF. Thoughts on this?

Done this approach a few times myself and have no complaints... Give it the smoke the first 4 hours or so and once it's wrapped there is nothing but heat. At that point you've given it smoke and it's "insulated" with foil (if you wrap), all you're doing is cutting down the cook time. Give it the poke test starting about about 197'ish... should be done between then and 208 or so.

My only advice: as an early attempt, take it to 190 internal and them let it ride 2 more hours at least with a slow fire. And the poke test is always a good gauge.

I start mine low at 225 then you can raise the temp to finish cooking throughout the inside. You can try 5. hours no wrapping and 4 hours wrapped to help finish the cook if you wanna eat by 4-5Pm. Never had no issues. Good luck and you got it!!!

300 straight through, wrap @180, pull @210 or when it probes like buttah. If the pit goes a little above 300 no biggie, and no peeking till 3 hr mark or 180 internal
Throw it on @8, will be done by 2, let it rest on the countertop wrapped in a towel, and you will be $$$$ any day of the week

To the O/P.... you have a plan and stick to it. If you want to try something else next time do so then. Take notes on your cook for future reference. Try to keep your temps steady throughout the entire cook regardless of L&S or H&F or in between. The higher your temp the shorter window for determining when it's done..... and it's done when it's done - don't rush things.

Best of luck to you.

jtilk wrote:

Txdragon wrote:I was thinking a slow start, then kick up the heat midway through the process. LNS for 4 hours, then finish it HNF. Thoughts on this?

Done this approach a few times myself and have no complaints... Give it the smoke the first 4 hours or so and once it's wrapped there is nothing but heat. At that point you've given it smoke and it's "insulated" with foil (if you wrap), all you're doing is cutting down the cook time. Give it the poke test starting about about 197'ish... should be done between then and 208 or so.

^^^^^^^^^^
This works.