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 °f | Pit °f |
| 0900 – Brisket on | 50° | 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 
Texas Style, Salt and 16 Grain Pepper 
9am, on the Pit 
11am, 2 hours in the Smoke. 
5 hrs in the smoke 
2pm, foil boat wrap 
6pm. Almost done 
Smoked to perfection and fully wrapped for rest 
Good night. Holding at 170° until morning 
Finished smoky black Brisket 
Fat rendered brisket 
Cut down the middle 
Lean brisket slices 
Perfect smokey bbq plate
Foil boat wrap! That has been my go to method for the last 6 months or so – Looks great
Hi Ted, Thanks for the comment! I learned about the Boat method on the “Chuds BBQ” Youtube channel. This is my second go around. So far so good! Sounds like you know your way around a brisket 🙂
Never wrapped a brisket in 20 years
(Never used a stick burner yet — Shirley is ordered )
Was looking at the butcher paper
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!