First time smoking a brisket, need advice

H

5d ago1 min read

Planning to tackle a whole packer brisket next Saturday for some family coming over. Got a 16 lb one from Costco already. I've got a Weber kettle and some oak and hickory wood. I know the basic concept, low and slow for like 12-14 hours. My question is should I wrap it at the stall or just let it ride the whole time? Also any tips on keeping the temp steady overnight? Don't want to be that guy who serves tough rubber to his in-laws.

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BBrad N.Regular5d ago

That's a solid project for a Saturday. Just make sure you've got enough charcoal and give yourself extra time the first time around. Worth it when it turns out right.

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DDean F.Regular5d ago

16 lbs on a kettle is ambitious but doable. I'd say low and slow, keep your temps steady around 225, and plan for about 1.5 hours per pound. The stall is real but it passes.

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