Reply #17: Low and slow. 180-225 degrees. [View All]

[Hotler]

here's my tips.
1. Go to www.barbecuen.com and read about championship brisket.
2. bring meat to room temp. cold meat adds a lot to cooking times.
3. get a Ploder meat thermometer (timer/temp with probe) about $20.00
I use two, one for the temp of the meat and one to read the cooking temp.
4. Burn you wood down to coals before using, No raw wood in the fire box. I use my Weber kettle as a second pit and keep wood burning so as to have a supply of coals when needed to add to the fire box on the BBQer. If you use "hard wood charcoal" not briquets you can add directly to the fire. The smoke from unburned wood or charcoal briquets will give meat a bitter taste. There is plenty of flavor in red hot coals. There should be very little smoke coming out of your cooker.
5. be prepared to cook brisket for a good 10-12 hours.
6. Start basting every hour or so after it's been on for 3-4.
7. No BBQ sauce till just before serving. Burns to easy.
8. Allow meat to rest 10-15 minutes before slicing.
9. I save the well done ends/edges for beans
10. PM me if you have more ?'s