When a probe cuts through it like butter...195 is what I shoot for

and then wrap and rest. expect about 1.5 hours per pound, also the length of the cook is highly dependent on how long you are stuck at the stall, you can look into the texas crutch if you want to power through that stall and shorten the cook time but i feel like that destroys the integrity of the bark

In response to this post by great2bahokie

Posted: 06/20/2018 at 12:19PM

Smoking a brisket for the first time this weekend... -- great2bahokie 06/20/2018 10:07AM

Be careful not to light the butt. ** -- Newt 06/20/2018 1:24PM

Google "Aaron Franklin brisket" and learn everything you need to know ** -- BayHokie 06/20/2018 12:26PM

Invest in a good thermometer to monitor -- Betabeachbum 06/20/2018 10:50AM

I waited way too long to buy a temperature controller for my Kamado. -- VT2001EE 06/20/2018 11:24AM

And make sure it's set to Fahrenheit not Celsius. Don't be dumb like me. ** -- Hurley09 06/20/2018 11:14AM

It happens to the best of us. -- Betabeachbum 06/20/2018 3:20PM

How dumb am I? Let me count the ways. ** -- TomTurkey 06/20/2018 1:45PM

Go Kelvin ** -- HokieDevil 06/20/2018 11:47AM

It's yo birfday. ** -- HokieinTampa 06/20/2018 1:15PM

I use Rankine when it's an absolute must. ** -- Hokie360 06/20/2018 12:25PM

So cook it until 650, right? ** -- 48zip 06/20/2018 1:07PM

Tastes best at triple point ** -- TomTurkey 06/20/2018 1:47PM

Excellent point, I use the maverick 733 -- BRVT 06/20/2018 10:53AM

Search for Franklin BBQ Brisket on youtube. S&P, no brine. ** -- NWHokie 06/20/2018 10:36AM

If you're following Franklin's recipe, be sure to have friends/neighbors -- Hokie360 06/20/2018 11:25AM

Tailgate at NW's house! ** -- 48zip 06/20/2018 12:34PM

Brisket is sacred. Don't screw with it. No brine. -- HokieinTampa 06/20/2018 10:20AM

Never heard of that, totally different process ** -- `lag 06/20/2018 11:45AM

Totally different process? Whachu talking bout Willis? ** -- HokieinTampa 06/20/2018 1:57PM

Smoking and brining? -- `lag 06/20/2018 3:40PM

It's 100% not necessary honestly. I used to brine pork butts. No mas. -- HokieinTampa 06/20/2018 4:32PM

I have never bought into the brine thing for pork butts -- BRVT 06/21/2018 08:15AM

I did when I first started many moons ago. Then once I didn't. Never again ** -- HokieinTampa 06/21/2018 10:05AM

Agree with the "no brine". Here's Aaron Franklin's recipe -- 48zip 06/20/2018 10:39AM

Cool... Watching now. ** -- great2bahokie 06/20/2018 10:45AM

Grate vids. I'm drooling all over myself and ready to eat my keyboard now. ** -- King Jaffe Joffer 06/20/2018 12:53PM

Less is more...get some good pepper -- BRVT 06/20/2018 10:10AM

Don't have it yet. Ordering today for 20 people. -- great2bahokie 06/20/2018 10:37AM

Going to be a big boy, should be a long day -- BRVT 06/20/2018 10:51AM

Am I looking for a internal temp range when it's time to pull it? -- great2bahokie 06/20/2018 11:14AM

If you get a brisket big enough for 20, you should plan on longer than 12 -- No Clue 06/20/2018 1:34PM

How long are you figured the cook will take at 275 - 300? ** -- great2bahokie 06/20/2018 2:33PM

Just microwave it. ** -- 48zip 06/20/2018 4:17PM

I would guess around 8-10 hours but I would have a good meat thermometer -- No Clue 06/20/2018 3:02PM

It's a fun 24 hour project. What's the hurry? -- 48zip 06/20/2018 2:35PM

When a probe cuts through it like butter...195 is what I shoot for -- BRVT 06/20/2018 12:19PM

When a probe cuts through it like butter...195 is what I shoot for

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