Grill Temp: 180 Degrees for 1 hour then turn up the grill to 225 Degrees

Pull the Brisket at 165 Degrees

Raise temp to 250 Degrees while you wrap the brisket in butcher paper or tinfoil…I know, tinfoil? Yes, you do you as that is ok! I personally use Butcher Paper for the most part.

At 195 Degrees I turn on the oven to 180 Degrees

Pull the Brisket at 203 Degrees and place on a pan in your pre heated oven set at 180 Degrees, but what you will do is then turn off your oven. Let the Brisket sit in the oven for at least 45 minutes to an hour.

Pull from the oven carefully, it’s gonna be HOT!

Cut and Serve!

Notes:

There is many ways to do a Brisket. I have tried the cooler method as well as other methods but at 203 Degrees, I really like throwing it in the pre heated oven at 180 Degrees and then turning off the oven. As the oven cools down so does the Brisket, well you would think it would but damn when you pull the Brisket, it will still be HOT but really really good.

Other things to consider is your start times. I prefer 5am and pulling around 8pm as I am usually smoking this for leftovers and I have dinner at 6pm. You can of course start this at 8pm so it’s done for lunch the next day. IF I do this method I make sure I top off the pellets before I go to bed and that way you don’t run out of pellets at 3am.

Then lastly we have the grill temp. I’ve tried temps at 250 Degrees to start and then bumped it to 275 and even 300 to finish it off at a quicker time and it still comes out good but I do recommend at least starting no higher than 250 Degrees for at least a couple of hours before cranking it higher. If you want to try starting at 300 Degrees or even higher, you go for it and share YOUR experience because we definitely like to hear what YOU are doing!

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