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 ...

If you’re using a meat probe, you can pull it out, wrap the brisket, and then poke it back in through the paper or foil. When wrapped, put it back in the smoker with the fat cap up this time.

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 ...

To serve, reheat meat, still wrapped, in a 325°F oven until warmed through. Now that you've got your brisket smoked, it's time to turn your kitchen into a full-blown barbecue joint. Let's cover ...

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.