Home Forums Hunting & Shooting Food, Cooking, and Game Preparation need ideas on a cooking a full packer brisket

I'd smoke it in the Weber around 250 until you hit the stall. Approx 160 IT. Then I'd wrap in butcher paper, fat cap down, and place it in a foil pan, then into a 300 degree oven for the finish. Adjust temp as necessary. Probe tender is when it's done. Let it rest until it comes back down to 150-160 IT.

I'm also a fan of injecting briskets. I like Big Poppa Smokers Cattleprod.