How to make a Jiggle Monster Prime Game day Brisket

My alma mater, the MSU Spartans, are playing the U of M Wolverines tomorrow at noon. What better occasion than college football to fire up the smoker and prepare a brisket. Go Green!

Below is a chart documenting the times and temperatures at which the brisket was cooked. After being smoked to perfection, the brisket will rest in a 170° oven overnight. In the morning it will go in a pre-warmed cooler. It will be served at noon between at 150-160°.

Time Brisket Internal °fPit °f
0900 – Brisket on50°
270°
1000
100°
265°
1100
145°
269°
1200
163°
274°
1300
170°
275°
1400 – “boat” wrap
175°
277°
1500
176°
253°
1600
180°
262°
1700
193°
268°
1800
198°
260°
1845 – Pulled
Probe tender everywhere
201°
240°
1845 – next morning
Rest in oven

170°
  • USDA Prime Brisket
  • Trimmed Brisket
  • Brisket Rubbed
  • Brisket on Pit
  • 1100. 2 hours in the Smoke.
  • 2pm, 5 hrs in & 175°
  • 2pm, Foil boat wrap
  • 6pm. Almost done
  • Smoked to perfection and fully wrapped for rest
  • Good night. Holding at 170° until morning
  • Finished Brisket
  • brisket cut in half
  • Cut down the middle
  • Lean brisket slices
  • Perfect smokey bbq plate

This article has 4 comments

  1. Ted Stoinoff Reply

    Foil boat wrap! That has been my go to method for the last 6 months or so – Looks great

  2. Matt Reply

    Never wrapped a brisket in 20 years
    (Never used a stick burner yet — Shirley is ordered )
    Was looking at the butcher paper

    • MIBadmin Reply

      Hi Matt. Congratulations on your Shirley order!!
      There isn’t a wrong way to make a brisket 🙂 Wrapping with butcher paper, foil, or unwrapped will yield slightly different results. Aaron Franklin of Franklin BBQ in Austin Texas made a really interesting video side by side test on the subject. Thanks for the comment!

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