Smoking first brisket tomorrow, questions

Would eat. Great job man.

I'll help as much as I can since I massacred about 10 briskets before I found an approach that works.

1) There are basically two smoker orientations: a column where the smoke is coming up from immediately below the meat and two, a tunnel where the smoke flows from an offset fire box across the meat and out a stack on the opposite end of the smokere.

In general, the fat cap will be toward the hotter zone: on a column-fat cap down. On a tunnel, fat cap up.

Not familiar with a Weber Kettle. I smoke on a BGE. I usually go fat cap down for about the first four hours then turn it over.

2) So many variables. My guess on a 12 lb brisket 6-8 hours.

3) I separate the point and flat beforehand. This gives me greater flexibility to stay away from hot spots. I like your idea and part of the answer will be the relative thickness of the two parts.

4) Have never done burnt ends. I think part of the answer to this will be how much 'thermal momentum' it has when you get to the finish line (usually around 203-207 degF internal).

If removing at 275 degF, you probably do not need to wrap. If at 225 degF, you probably will want to wrap.

Hope this helps. Best wishes.

Your rub looks really good. And 12 lbs is a great size.

Are you using only charcoal? Any wood chunks? Again, just not familiar with your smoker.

It's a Weber kettle master touch. 22 inch, very standard. I'll do snake method with Jack Daniel's barrel woodchips spread over the snake. Weber charcoal.

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1.) Fat cap up or down?

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On the Weber Kettle, you should go fat down unless you have the Slow and Sear attachment. The fat should always face the heat.

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2.) How long per hour do they typically take to get to the stall, and then finish after wrapping?

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Ive never figured out the pounds per hour ratio. I always cook by temperature, not time. You should too. If you're just trying to get an idea on how long its gonna take, Id say, smoking at 225, it will take a solid 8 hours before you reach the stall.

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3.) Do you separate the flat from the point when it hits the stall and finish separate, or just wrap it whole and separate at the end?

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No, I don't separate them then. Wrap it whole and separate at the end. I don't want to give any of those juices a chance to escape.

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4.) Do you let the point sit in the cooler for an hour or two connected to the slat still before cutting up to put back on for burnt ends, or do you immediately separate them when it comes to temp, put the flat in the cooler, and do burnt ends while the flat is sitting?

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I take it off the smoker, separate the point and flat, rewrap the flat and put it in the cooler, then cube the point for burnt ends. Your trim looks pretty good but work on smoothing the edges, removing any bits that stick out. I trim between the point and flat pretty heavy too because I want more surface area for burnt end bark.

Check my post history, i did a brisket last week on the kettle but using minion method. Ive done a few using the snake though.

I usually go fat cap up so it keeps the brisket moist. I don’t think down or up makes much of a difference. Like to keep the temps between 260-290 with 275 being my sweet spot. Wrap once it gets to the stall, usually between 160-170 degrees. Pull at 200 if tender and let rest in cooler for atleast an hour before slicing.

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Smoke as long as u want to smoke to get as much smoke flavor as u like at 225.... then wrap n butcher/parchment paper and finish.... lots of folks will tell u to concern urself mostly w temp..... but the studs n Houston dont. 12-13 lbs needs about 18-20 hours at 225 and then wrap n a beach towel and let rest in ice chest for 5 hours.

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That seems like a long cook time.

The time will also depend on how efficient your smoker is. 225 degF is kinda low but I don't think it would necessarily take 18-20 hours for a 12-13 # brisket.

It's done when it's done, A great way to check is when it has the resistance of jello.

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Please give us a play by play.

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1am here, pouring rain. Still should clear up in a few hours but I need to get started. Moving the grill around to the front to the porch since its covered.

Thermopro smoke thermometer and jack daniel whiskey barrel smoking chips.