First ever brisket on my WSM.

[clkq4]

I need the help of the pit. I have a 14# whole packer to cook for a Super Bowl party. We will eat at 5PM. I plan on taking the brisket off by no later than 3PM. It will then go into a faux Cambro until 5. I figure the WSM will run about 275°, as usual. So, what time should I start the cook? I am thinking 11PM on Saturday night. I am OK with it getting done early. What say you fellow pit members?

[DWCowles]

Are you wrapping or not? If you are wrapping I would wait and put it around 3-4 AM.

[clkq4]

I plan to wrap at around 150 - 160°.

[DWCowles]

Then I would wait until 3-4 am before I would put it on. Also I like to wait for a good bark to form before wrapping usually around IT temp of 175-180.

[lschweig]

Much too early to wrap if you want bark.that isn't mushy or is nonexistent. You need to allow the bark to set before wrapping. That means you will need to get through the large part of the stall until the bark cannot be easily scraped off with a fingernail before wrapping as DWCowles indicated.

[lschweig]

Don't forget to rest the brisket in the faux cambro for at least 1-2 hours as that makes a huge difference.

[clkq4]

Thanks DWCowles

[emil.glatz]

Don't forget the adage "BBQ tastes better when they're hungry"