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Originally Posted by cmh6476
This is my first go of it but done plenty of research. 250 is what I'm planning and I actuality bought some peach butcher paper to wrap it in. I made homemade BBQ sauce and am going to make a homemade rub as well. Wish me luck.
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Luck! For me, the hardest part is the stall. The brisket will raise in temperature fairly evenly until it gets to about 165 and then it stalls. That's when I wrap. Final temperature depends on the brisket. 195 to 205 works for me. It's amazing how much it shrinks...
I brined/pickled a brisket and made smoked corned beef. Next time, I'm going to try making smoked pastrami. If you ever try the corned beef, be sure to rinse it well because mine came out really salty. Still, makes a great reuben or corn beef hash.
Go Chiefs!