brisket virgin: help if you can.

having nursed my memorial day hangover watching the grilling marathon on the tv, i'm stepping up and smoking my own brisket at home this weekend. i've got the basics down i think, and even though i'm using my weber kettle, i'm fairly confident.

any tips, potential pitfalls, timely advice? really, whatever you think of!

I would suggest seasoning with salt and coarse black pepper.

Start about 30 charcoal briquettes and a couple of wood chunks, let them ash over. Put a full untrimmed brisket on opposite side of coals fat side up. Open bottom vents all the way open. Open the top vents about 1/3 of the way and put this side of the lid over the brisket. Do not touch for 2 hours. Add a chimney full of coals and cover again. Repeat in 2 more hours. When adding a third chimney turn brisket 180

thanks bruce. i plan on using a mop, probably beer ancho/chipolte something or other.

do you go towards a specific internal temp or just by feel?

Terrence wrote:thanks bruce. i plan on using a mop, probably beer ancho/chipolte something or other.

do you go towards a specific internal temp or just by feel?

I generally go by feel, but I do a lot of BBQ and have quite a bit of experience. If you have an thermometer you want to get up to the 195