
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° |
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!