Place the wrapped brisket back in the smoker, right-side up, and do not remove it until the brisket reaches an internal temperature of 203°F. The time to achieve this temperature will vary ...

Yank the brisket, remove the probe, wrap the brisket, then reinsert the probe. Now place the wrapped brisket back ... The result of that extra time on the smoker means a greater chance of drying ...

In past forays into backyard smoked ... p.m. The brisket reached an internal temperature of 170 degrees, and it’s time to wrap it. Add some more charcoal into the grill, put the wrapped brisket ...

What’s with crutching brisket? Roughly two-thirds of the way through smoking ... wrapped brisket into a covered beer cooler (without ice). Let it sit there until 1 hour before serving time.

There’s no need for a competition-grade smoker; you can make excellent brisket in a common kettle grill or Weber Smokey Mountain, or a ceramic cooker like a Big Green Egg. True, it takes time ...

It is real easy to get impatient when you figure out it takes a long time to ... it from the smoker and immediately wrap it it a couple of clean towels. Leave the brisket wrapped up for at least ...

That’s because smoke ... wrapped, it’s just a matter of waiting until the internal temperature has reached the desired doneness. Nail the science and perfect brisket is the result every time ...