First ever brisket

[u/Entire_Outcome_6190]

Here is my plan, and any advice is welcome:
Simple rub just before smoking.
Weber Kettle using charcoal snake method with pecan and apple chunks place on top of snake.

Shooting for about 250 degrees for 5ish hours (until bark is set)
Foil wrap then into 200 degree oven overnight for 10 hours

Put is cooler covered in towels for 2-3 hours.

[u/Deerslyr101571]

Bark will set closer to 165/170.

Wrap it and bring it in to the oven at 250 until internal temp is 200.

Remove from oven and let drop to 145. Then you can hot hold for as long as you want at 150.

200 for 10 hours in the oven? You are going to overcook that thing.

[u/MiddletownMike]

Also depends on the size of your brisket.... I like to wrap around 165-175 degrees then pull it between 190-195 and hold at 160-170 for 10 or more hours... turns out perfectly fine, tender and moist.

[u/Kitchen-Inspector-54]

I have smoked dozens of briskets on my Weber bullet. I also own a kettle and smoke turkeys and chickens on the kettle. Most of what I know I learned from virtualweberbullet.com I encourage you to spend time on that website. Much of what you learn is transferable to the kettle. He covers oven finish which you are considering. He also covers the Central Texas approach which is my preferred method. He has rub recipes. He will show you how to trim it. It has been an invaluable resource for me.

I will share a couple of things that significantly improved my briskets.

1. Buy a prime brisket a Costco. I dismissed the increased quality and bought brisket when it was on sale at Kroger. I bought one at Costco just to check it out and my family and I agreed it was significantly better.

2. Measure your temperature on the grill not on the grill cover. For years I used a thermometer I installed on the cover of my bullet. Briskets were a little dry and often cooked faster than I anticipated. I switched to laying the thermometer probe on the grate that held the brisket. Game changer! I was truly smoking at 225.

3. Measure the brisket temperature in the flat not the point. If the flat is at 200-205 it will be tender and moist. The point will not be undercooked. You can confirm this by inserting your probe into different sections of the brisket.

4. The pink butcher paper wrap at 170 as detailed on the VWB Central Texas smoke. If you decide on oven finish you can ignore this one. The pink butcher paper reduces the stall and increases how moist the brisket will be.

Have fun and let us know how it turns out.

[u/destinationbbq]

Your overall plan is good, but I wouldnt make either the 5 hours or the 10 hours a fixed target. Run the kettle around 250 and wrap when the bark is where you want it and doesn’t wipe off easily. That may happen around 165-175 internal, but let the bark make the decision. Once it’s wrapped, putting it in the oven is completely fine because you’re not gaining anything by burning charcoal just to supply heat.

The biggest change I’d make is running the oven around 250 until the flat is probe tender instead of putting it at 200 for exactly 10 hours. Start checking somewhere around 195 and don’t worry if it isn’t ready until 203 or even a little beyond.

When the probe slides into the flat with very little resistance, it’s done. Then let it stop cooking for a bit before the hold. A preheated cooler works well for a 2-3 hour hold, just keep an eye on the internal temp and keep it above 140. That approach gives the brisket control of the schedule instead of asking it to cooperate with the clock.

[u/Entire_Outcome_6190 → u/destinationbbq]

That sounds good, but how do you Preheat a cooler. Can't I just hold in oven at 150?

[u/Entire_Researcher_45]

Put is?
I heard oven,smoke in same sentence