Can't keep temp steady

[1st timer]

Smoking another brisket (4lbs) using snake method but can't keep the heat at 250ish.
Started out at 300F and 20 mins later it's down to 240.
Dropping fast.
Bottom vent wide open, top quarter open.
Webber brickets with wood chips.
Any tips?

[Kneab]

Try reversing your vent setup.
Bottom 1/4 top wide open.
Less flow and cleaner smoke.

Also next time use wood chunks instead of chips.

Sent from my SM-G960U using Weber Kettle Club mobile app

[1st timer]

I used my torch to light up the brickets some more and opened the top vent 90%....as a test.

[Darko]

What Kneab said, control the heat with the bottom vent first.

[1st timer]

Seems to be working better. Thanks for the tip.
When should I check the internal temp of the brisket?
I was aiming to wrap it at 190f and put it back In till it reaches 250 then shove it in a coller for an hour or so.

[michaelmilitello]

Seems to be working better. Thanks for the tip.
When should I check the internal temp of the brisket?
I was aiming to wrap it at 190f and put it back In till it reaches 250 then shove it in a coller for an hour or so.

I'd wrap when you get good color (probably 155-165 if you check) and start checking for tenderness at 195.   Temperature is a guide.   Tenderness tells you when it's done.   I think 250 was meant to be 205.   


Sent from my iPhone using Tapatalk

[JEBIV]

It's done when it is done, shoot for 205 internal not 250 and into the cooler, needs to be probe tender

[1st timer]

After wrapping it and putting back into the smoker, I should pull it out when it reaches 190 wrap it some more and put in the cooler?
Remove at 205 from the cooler?

[1st timer]

I like the outside charred. When should I do this?

[AZ2FL]

After wrapping it and putting back into the smoker, I should pull it out when it reaches 190 wrap it some more and put in the cooler?
Remove at 205 from the cooler?

Check out this post, it might help.

http://weberkettleclub.com/forums/index.php?topic=46229.0

[JEBIV]

I personally don't wrap, I like the bark more pronounced, i remove once i think it's probe tender and has been above 198 but not higher than 205 internal, wrap and set in cooler to rest. There are many guys her who are better at brisket than me though

[1st timer]

After wrapping it and putting back into the smoker, I should pull it out when it reaches 190 wrap it some more and put in the cooler?
Remove at 205 from the cooler?

[1st timer]

Ok, thanks for the tips guys.
Once it reaches 160 IT, I'll wrap it up, put it back in the smoker and pull it out at 200-205 IT and transfer it to the cooler for about 1-2 hours. Will post pics of the results.

[JEBIV]

Ok, thanks for the tips guys.
Once it reaches 160 IT, I'll wrap it up, put it back in the smoker and pull it out at 200-205 IT and transfer it to the cooler for about 1-2 hours. Will post pics of the results.

don't forget that this is all supposed to be fun as well

[AZ2FL]

After wrapping it and putting back into the smoker, I should pull it out when it reaches 190 wrap it some more and put in the cooler?
Remove at 205 from the cooler?

*After you get the desired color, wrap with foil and place back in the kettle.

*When internal temp reaches 198 to 200 degrees,  start probing with a toothpick about every 10-15 minutes. As others have said, do not go by temp alone, use the probe test. Tooth pick should slide into brisket like your testing a cake for doneness.

*Once probe tender, remove brisket from kettle and open foil up (do not remove brisket), let brisket cool to 190. This might only take 10-15 minutes with a brisket flat.

* After obtaining IT of 190 it's time for brisket to rest in a cooler (no ice). Place sealed foiled brisket in cooler with dish/bath towels. Let brisket rest for minimum of an one hour in cooler before slicing.