From Novice to Pitmaster: Mastering Smoked Brisket

Find everything I use with the link below!
www.amazon.com...
AFFLIATE LINK BELOW!
snsgrills.com/...
INSTAGRAM ACCOUNTS:
@knoxavebbq - / . .
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting in helping me create more content!

[@SmokinJoesPitBBQ]

"CHUNKY COAL BED" is my Garbage Pail Kids name. Great tutorial Joe.

[@ZeusMerk]

The part where you said it’s ok to take the point a little further so the flat can catch up and be tender really hit home. Learned a lot from this video. Thanks Joe!

[@knoxavebbq]

Just make sure you don’t cook too hot early

[@HungryFreelancer]

💯- this is game changer for me.

[@lkapigian]

Just another fantastic Brisket Video, I only watched because it was yours and knew it wouldn’t disappoint, and it didn’t !

[@knoxavebbq]

Haha. Appreciate it. Means a lot

[@scottsouthwell4968]

This is one of the best brisket videos I have seen! Straight forward, no bullshit and to the point. Great job, Joe, and keep up the great informative videos .👍

[@knoxavebbq]

Appreciate it. Hope it helps in your next cook. And make sure to share this video!

[@johnunderwood8339]

Preach it! The commentary at the end is gold. Great video! Love that your content stays core.

[@knoxavebbq]

Appreciate it. Thanks for watching

[@richardgunther8873]

Thanks for going into all the details you don't notice at a glance Joe.

[@knoxavebbq]

👍

[@morenoanglers9800]

I got an Outdoor Gourmet Off-Set Smoker wish some KZbinr would buy one and test it out. I've made great food in it and love it. It's just a small smoker. Awesome video Joe

[@knoxavebbq]

I cooked on a brinkmann for 8 years when I first started. I’ve done my time. I’m happy to move on. Haha.

[@morenoanglers9800]

@@knoxavebbq oh man! Lol I just started smoking food a few months ago and man it's addicting!! Love your videos, you always give great info. Love watching yours, Chuds and Jeremy's videos.

[@chrisgaddy9611]

your videos are so informative and well done thank you !!

[@knoxavebbq]

Appreciate it. Personally I feel like this is the best brisket video on KZbin, but not many ppl have seen it yet. Haha. Please share!

[@chrisgaddy9611]

@@knoxavebbq yes i totally agree ive watched so many videos and your explanation of how the briskets should feel and your tips were awesome !! cant wait until my next cook enjoy your weekend !!

[@highcountry360]

When you talk about the flat may be feeling good on the center and the outer edges still a little firm, you may need to go another 30 min. This is where I always mess up and pull the brisket too soon.

[@quetimporta213]

Never thought of dipping the brisket in the seasoning.

[@knoxavebbq]

it's a method that was used by old school bbq spots for years, and has been used by some new places in recent history. but the one issue with it, you have to make a lot of extra rub to make this method work. if you don't make enough you'll have a lot of bald spots and it's just easier to use a shake at that point.

[@quetimporta213]

@@knoxavebbq I mean when I'm cooking I'm usually cooking a couple of briskets honestly. So maybe

[@knoxavebbq]

@@quetimporta213 give it a shot! Good bbq in all in experimenting and finding what you like

[@alanrubio-c2s]

Great video, thanks for all the value you add to my BBQ’ing journey. At what temp do you rest your briskets in the oven?

[@knoxavebbq]

145-170

[@BayouChilehead]

That was some great information!! I need to trust my smoker more and let it do it's thing. I'm going to definitely apply the touch method to my cooks! I have always been a temp probe cooker. Thanks for another great video!

[@knoxavebbq]

Don’t over complicate it. Just cook and learn each time

[@uncleb.cooking]

@knoxavebbq Facts,I don't understand why everyone is trying to reinvent smoking meat or redesign the smoker now a days.🤔You and I share a lot of the same methods.Learn how your smoker cooks in different conditions first,then learn to listen to your meat. Nice work!I

[@brianportnoy5795]

In the video you mentioned what to do if the point is cooking ahead of the flat….What If it’s the other way around? What do you do if the brisket flat is 20 degrees ahead of the point?

[@knoxavebbq]

Honesty, I don’t ever run into that problem. Seems like a lot of ppl have been lately which is odd, but I would say to cook lower or maybe see if where ever your lean is is in a hot spot.

[@uncleb.cooking]

At 7:40 is great wisdom, keep up the good content 👏

[@knoxavebbq]

Glad to help

[@williamwhite1997]

This was the best f*cking brisket tutorial I ever watched. Damn well done. 👍

[@knoxavebbq]

I sure hope so. Haha

[@randyhogan3071]

Beautiful looking brisket!

[@knoxavebbq]

👍

[@jayro4803]

Great video bro... super helpful. Thank you!

[@knoxavebbq]

👍

[@timothyjameswhalen]

Killer video. Lots of nice tips I haven't heard.

[@knoxavebbq]

No secrets. Just alot of practice

[@CommunityFan067]

Great video Joe 👍

[@knoxavebbq]

👍

[@TheDisasterblaster]

What do you think about wrapping with Tallow? That seems to be the trend now.

[@knoxavebbq]

I think it works, but in my opinion not a necessary step. I never really do it

[@VirginiaBronson]

That's some damn fine looking brisket! ❤

[@knoxavebbq]

I would agree with you Virginia. Haha

[@donaldconway9540]

How did you rest these? Oven on or off and how long etc

[@knoxavebbq]

overnight on the lowest setting in my oven

[@Buckgsxr1000]

I am looking to get a 500 gallon primitive smoker. What's your thoughts on a 500 gallon smoker. Which 500 gallon would you get ?

[@brisketwizard8004]

Moberg !

[@knoxavebbq]

It’s not about the smoker. It’s about cook. Pay what you can afford. I’ve been cooking bbq for almost 20 years before I bought something like this.

[@Buckgsxr1000]

@@knoxavebbq I smoke on a weber. lol

[@Buckgsxr1000]

@@knoxavebbq I am looking to do pop ups and catering.

[@darrellbilbrey2152]

🐐

[@knoxavebbq]

👍

[@JOSESBBQ]

bad ass

[@knoxavebbq]

Appreciate it

[@opelok]

@KnoxAveBbq In your opinion what’s the longest you should hold a brisket in a food warmer before serving?

[@knoxavebbq]

Idk. 12-15 hrs. It can still be good but you don’t wanna push doing it over 20-24

[@harrythehorsebbq]

A super comprehensive and detailed brisket cook! This is going to help myself and so many others on their bbq journey 🤙🏻

[@knoxavebbq]

That’s what I’m hoping for. Just give me credit when you use my tips in your videos. 😉

[@harrythehorsebbq]

@@knoxavebbq you know I’ll give credit where credit is due! That brisket wrap technique is elite and I will definitely be using it!

[@mrheyz]

What's your holding temperature?

[@knoxavebbq]

140-170

[@mikecitizen2125]

Joe, one of the best start to finish brisket videos yet. I’ve seen many people conduct them but your finished product illustrates your love for cooking BBQ. Thanks for inspiring us backyard guys.

[@knoxavebbq]

Aye! Nice share it with other ppl. Thanks for watching.

[@gabrielherrera7034]

Dumb question here, but how long do i tear the butcher paper for when i wrap? 18" or 24"??

[@knoxavebbq]

Uh… I’m not sure how long to tear it. It’s honestly just become muscle memory for me, but the width of the paper I like is 18

[@allieandbo]

Everybody thinks you should follow a certain guideline...or at least within a parameter that all can agree on. Then here comes Goldee's....the #1 joint in Texas....putting meat on a cold pit, using MatchLite and wrapping in aluminum foil for the rest....lol. Jirby and those guys proved that it's all about managing the product in the last half of the cook and rest that matters. Point is, we all have our preferences and what we think works best. Just state it as such. Don't claim to you have the end-all be-all method to cooking brisket (not aimed at you Joe) when it's very obvious that other methods are proven successful too.

[@allieandbo]

Btw...that Primitive Pit is gorgeous. I'm a fan of the cleared finish on it. I'd love to have one but a 250 for my backyard isn't smart. Leaning towards a 90ish gallon offset instead.

[@knoxavebbq]

Cool

[@billmoody9736]

Throw a little tallow on those hinge joints - a little squeaky - this was one of the best brisket videos I've watched - even though you've been around awhile this is like your new format and its a great start. You knoxed it out of the pit !

[@knoxavebbq]

Thanks for watching

[@hinglemccringleberry7786]

I’m convinced you are the best pitmaster on the Tube right now because you keep it simple and maintain fidelity to good, consistent BBQ. Your mechanics and rationale for what you do are the most straightforward I’ve found and we share a similar approach to the backyard offset.

[@knoxavebbq]

Appreciate that. Just trying to put the best info out I can.

[@reggienarito3265]

Have you ever tried cooking a brisket on a J&R Oyler? I know ribs turn out great, but haven't heard much about people doing briskets on these smokers...

[@knoxavebbq]

You can. Learning the hot spots is important on those smokers

[@illk1978]

Good vid man, cooking my first full brisko on the weekend. Done a heap of smaller cuts but really excited for the big boy!

[@knoxavebbq]

Yes! Let’s go! Dont be discouraged if it doesn’t come out perfect. It’s taking me over 15 years and cooking thousands of briskets to get to this point. Haha. Just enjoy it and make ppl happy. Let me know how it does!

[@jaylanjones421]

Backyard looking LUSH brother

[@knoxavebbq]

Haha. Yea, feels like a jungle

[@onehalfHDSM]

Well produced video and great content! I'm planning on using a lot of this info in an upcoming cook. I'm planning on using my BGE and was wondering if you had any thoughts or insights into what you might do differently with that setup (particularly when it comes to the fire/wood). Also, I had planned on using a Cambro to rest the brisket after pulling it off, but I'm curious as to what you suggest doing, and whether or not I should just let it cool down outside the Cambro and then stick it in the oven overnight, as you suggest doing in the video. Appreciate any help and thanks for the great video!

[@knoxavebbq]

I haven’t done a brisket on a bge, but I would just keep it consistent and don’t go too hot too early. I know those eggs retain a lot of heat. If you find after a few hours it’s behind then you can bring the temp up. Both methods of holding will work. Just use what you feel most comfortable with

[@jjmafitz]

Once wrapped and in the oven for an overnight rest, how long do you typically rest and what temperature (if any) is the oven?

[@knoxavebbq]

140-170. Up to 15 hrs

[@johnwhite5252]

Great channel and video Joe. The overnight rest makes me a little nervous. My oven will maintain warm at 145 degrees. Will that work and can it stay in there until "meal time"? Thanks, John/Northern Idah0

[@knoxavebbq]

145 is fine. Thanks for watching

[@grillnchillruhrarea]

Thank you for sharing your valuable insights and tips. This really is an excellent video.

[@knoxavebbq]

Glad to help! Please share this video with others!

[@wooltron1]

Unpopular opinion. Even excellent brisket flat isn't that good. Excellent brisket point, on the other hand, is the food of gods. Unfortunately I can't find just the point cut, so I never cook brisket.

[@knoxavebbq]

The flat is my favorite when done right. But I know what you’re saying. Thanks for watching.

[@AdrenalineTurkeyCall]

Great video. Please don’t take this the wrong way but that high pitched squeal your pit lid makes kills your eardrums, especially with headphones in. Keep up the good work man!

[@knoxavebbq]

Thanks for watching

[@shiestyopp3741]

Gonna comment here and cross my fingers for the off chance you might actually see this and reply. Do you think it's possible to make a quality brisket like you do in your offset with a Masterbuilt gravity smoker (or similar builds where the heat source is at the bottom of the unit)? I dont know if it's the space (or lack thereof), the location of the heat source, or the meat that i'm getting that's causing me not to produce the same (or similar) results as you guys. Really wishing on a star here lol.

[@knoxavebbq]

I see all my comments. Haha. I’m not sure. I’ve never cooked on one of those before. I’m sure I would be able to figure out how to make a decent one if I had one to cook on. I would try to figure out two thing off the top of my head. 1. Is it cooking too hot? 2. With such a small space is the cool space too humid.

[@vrudy2004]

I want to be just like you when I grow up! 😊. How many hours total did those briskets cook and how long do you rest? Thanks for sharing your knowledge.

[@knoxavebbq]

Haha. Thanks. I would say 11-13 hrs is my average. Rest overnight

[@garbageman18]

Great job as always Joe. Thanks for passing on your knowledge! - Olivias BBQ NY

[@knoxavebbq]

Hope it helps!

[@robertbenavides3899]

Shout Out @Knox Ave BBQ #Awesome Brisket Cook #Hands Down :) #Coming at you From South Texas #Come on!

[@knoxavebbq]

Thanks man

[@mikek1600]

You forgot to mention that starting your fire with Korean newspaper is vital to a successful cook 😂

[@knoxavebbq]

It’s implied. Haha

[@chriszinn7143]

Brisket cooks are so hard! I cooked my best brisket! Which was just timing wise was for a bunch of people. and I got so many compliments on it. But I feel like I’m maybe 4or 5 cooks away of just getting a consistent result. But the best compliment is always I don’t really like smoked stuff but I enjoy this! And that’s from an offset so I’m must be burning a clean fire.

[@knoxavebbq]

Nice! If it makes you feel better it took me 10 years till I could do it consistently

[@fdub253]

Nice video Jim

[@knoxavebbq]

appreciate it!

[@mikearchibeque7220]

I have the same Primitive 250. Where do you run your damper position at? Thanks.

[@knoxavebbq]

Usually about 1/2-2/3 closed

[@frank_osuna]

What kind of briskets are you using? Creekstone? Choice? Great video!

[@knoxavebbq]

Check out my trim video from last week.

[@RickNoffke]

Great information on this video definitely a lot of useful advice I can use. Thank you

[@knoxavebbq]

Appreciate you watching! Share with your friends!

[@JGill0124]

Awesome video and tutorial. What are the dimensions of the pan you used to season the brisket? I would like to try this method.

[@knoxavebbq]

The dimensions are the same as a half sheet pan

[@WilliamChase-y1y]

Can you and would you rest a wagyu brisket over night similar to a prime brisket

[@knoxavebbq]

Yes

[@AndreaShink]

great tips, thank you! We have a KJ, use coal and add wood chunks, but perhaps we should add more. in truth, I havent done a brisket in a while bc it is soooooo many hours. been doing Flat iron and Delmonico chucks of late. I hope to get my hands on some Dino Ribs for 4th of July, which is my birthday!

[@knoxavebbq]

Happy birthday! Hope you had a good one feeding your loved ones or just for yourself. Haha

[@AndreaShink]

@@knoxavebbq ha! got Dino's and they were FIRE!!!! thank you! it was a great day and meal. 🙏

[@Soplas_Chile]

Best explanation on a brisket cook video, can we see a video on how you hold briskets?

[@knoxavebbq]

No need for a video. Just let it come town to 165 internal. Then keep it in your oven at 145-170

[@slaphappy1926]

Joe, put some oil on your lid hinges. That sound will haunt my dreams tonight.

[@knoxavebbq]

See you in your nightmares.

[@ktranization]

Agree with all your points. I don't even open my smoker until about 5-6 hours into a cook. Keeping it simple has yielded the best result for consistent briskets.

[@tyy7760]

It’s always about the fire! Fire management 🎉

[@knoxavebbq]

👍

[@LILMANBBQ]

You hear the the experience when you talk about bbq. Great video

[@knoxavebbq]

I’ve cooked a handful of briskets. 🤷‍♂️

[@crookedpinebbq9101]

Did you go straight into the oven, or let the briskets come down in temp for a bit first?

[@knoxavebbq]

I let it cool down to about 160 ish

[@stevethomas4581]

So the Burnt ends come from the side opposite of the Mohawk, Right ?

[@knoxavebbq]

correct

[@NorthernThaiGardenGuy]

Joe this was a great video. Thank you for especially sharing wisdom on cooking temps and the stress it causes when you do not know what to really expect and how to understand that properly. Great looking food and awesome video bro!

[@knoxavebbq]

Appreciate it

[@RichCatelli]

Is there like a min - max time the brisket stops taking in smoke? Great video as always

[@knoxavebbq]

I never really think about that. I know ppl say their aren’t certain limits but 🤷‍♂️. I don’t really care. If I want my briskets to be smokier I just cook with a dirtier fire or with greener logs. And if less smoke then the opposite. I don’t try to think about getting more smoke just because of a time limit.

[@cassmanish]

This vid is so damn clutch. Thanks for the solid content Joe!

[@knoxavebbq]

Haha. Appreciate it. Thanks for watching

[@adrianrodriguez3544]

Perfecto!! When you got your 250 for me it was a blessing in disguise that’s what am cooking on. Keep it up I love the content it’s not all over the place it’s original. Thanks

[@knoxavebbq]

Glad to help

[@dansmith8512]

Cracking video again. Do you ever wrap in tallow.

[@knoxavebbq]

you'll see me use it if im cooking at other place's restaurants, but i usually wont when cooking on my own.

[@chungs23]

Great video, Joe! Any thoughts on resting in plastic film, either on top of or instead of butcher paper?

[@knoxavebbq]

Thanks for watching! I think it definitely helps keep extra moisture. But I personally think that it hold too much and makes the bark too soft and also for whatever reason makes it taste less smoky. But I’ve definitely done it because I needed to store more briskets in the oven for a pop up and didn’t want to create a giant mess.

[@chungs23]

Thanks! Haha, I think avoiding a mess was the same reason Leonard Botello gave in his video w Matt Pittman.

[@jessemcmullen99]

Super educational. Great video

[@knoxavebbq]

Glad to hear

[@elguero2637]

Is salt and pepper the best way to season a brisket,cis that the go too?

[@knoxavebbq]

That’s just what I’m comfortable with and I know my ratio works for me and other ppl who’ve eaten my food. A lot of ppl ask me what i put in my rub and they’re surprised. 🤷‍♂️ I personally feel that most ppl have to add more stuff just for the simple fact that they don’t use enough salt or use too much tallow.

[@oso8595]

Would you say it's 1 1/4 pepper to 1 salt?

[@knoxavebbq]

something like sounds about right. Try it out, and then adjust the next time.

[@gregory2709]

My first offset is arriving in the next few weeks. Very informative video, thank you!

[@knoxavebbq]

Nice! What kind did you get?

[@gregory2709]

@@knoxavebbq Workhorse Pits 1975. I ordered almost a year ago, it’s finally within sight!

[@RDutch88]

Great vid, hoping to do my first ever brisket next week. Will be coming back to this! 🙏🏻

[@knoxavebbq]

Just keep practicing. It’ll take time.

[@2176jsweet]

Where do you source your wood? I'm out in the suburbs.

[@knoxavebbq]

A1 firewood

[@hinglemccringleberry7786]

I didn’t realize how buff you are

[@knoxavebbq]

Haha

[@AjCastanon]

I have tooo many questions we need a podcast q&a

[@knoxavebbq]

Haha. I probably won’t be starting a bbq podcast…. But maybe some classes in the future.

[@jareddyer2900]

Great info and the smoker is sweet looking

[@knoxavebbq]

Appreciate it. Thanks got watching.

[@EdgarHernandez-bc8sx]

Awesome video, how many hours did you rest it for and at what temp? Also what’s the longest time it can be rested for ? I just placed an order for a 250 gal smoker and I should be getting it in 2 months can’t wait to start.

[@pogmahongobshite]

I feel like I just learned a ton about when to pull off a brisket…been a problem for me so this video really helped.

[@knoxavebbq]

It’s one of the hardest parts of the process, but go by feel and confirm with temps

[@Artur_Khazin]

Joe thank you for a temperature control tips, I'm one of those people who starts low and built up temps, ribs takes like 7 to 7.5 hours brisket took 21 hour to cook. I will definitely try your method. 👍✌

[@knoxavebbq]

Oh gosh….. that’s too long. Haha. Start your fire just a little hotter

[@Artur_Khazin]

@@knoxavebbq Definitely, I can see where the mistake is. Thanks!

[@renole1789]

Fat side up or down? Loll

[@knoxavebbq]

I’m not even gonna answer that. I think you know. Lol

[@DGC904]

Bro this is like the Bible to brisket.

[@knoxavebbq]

Yup. Share it with others! There’s no reason this should be a top brisket video on KZbin. Haha

[@grumpysgreatoutdoors]

Fantastic vid. I’ve seen most all brisket videos out there. You went over stuff that I would go over if I could just edit vids lol. Seriously though, great job.

[@knoxavebbq]

Thanks so much for watch. I appreciate it

[@2005Pilot]

Joe, This has been one of the Best Tutorials! Great Job 👏 👍👍

[@knoxavebbq]

Appreciate it. I hope so!

[@Wesabi80]

Really appreciate all the insight. I learned so much more in this one video than many others combined. You really provide a lot of value per minute. Thank you.

[@johnjacobjingle-heimerschm3956]

Bro, you’ve been incredibly helpful. I have kitchen experience but no real bbq experience. Your videos have cut my learning curve in half. Kudos brotha.

[@knoxavebbq]

appreciate it. thanks what its here for! share it with your friends. haha

[@thesmokingplank]

I watch alot of brisket videos and cringe...this is the best well rounded explanation. Definitely passing this on to friends.

[@knoxavebbq]

aye! im glad to hear that. yes, please do share the video!

[@SmokmasterP]

Joe. Well done sir. I have watched probably too many brisket videos. Take 1 - here are the rules. Take 2 - there are no rules. You have done an excellent job at outlining the process needed to successfully pull this off in the backyard by letting us know what you have done in the restaurant. Thank you sir. Well done.

[@knoxavebbq]

Appreciate it. Haha. It’s a hard thing to cook, but even harder with a lot of bad information out there.

[@briankirkman2891]

Really enjoyed this video! I originally started following Matt from meat church, and then found Chud, which then led me to you. I love all the details and the fact that by the end of your video all I kept feeling was just keep it simple. I think all of us have a tendency to over complicate things and I’m no different. I just did a huge pot of chili tonight and kept wondering if I should add this or add that or that, and I just had to tell myself to shut up and keep it simple. I’ve only done one brisket ever in my life and it was on my pellet grill a few months ago. It didn’t turn out the best but it wasn’t terrible. I feel a lot more confident now after watching this video that my second attempt will be even better. Thanks for all you do. You won’t by chance be in Charleston, SC on November 11 for the big barbecue festival will you?

[@knoxavebbq]

appreciate the kind words. it's all about keeping it simple as possible when it comes to brisket for me. i'm not sure about the festival. i would love to, but haven't been asked to come yet.

[@CyberSamurai84]

Man love it vids. New subscriber. Do u have anything on how to get bite through skin on chicken halves??? Texas bbq comps make halves

[@knoxavebbq]

I’ve done a few chicken videos on my channel. I would check them out l. Especially the beer can chicken video

[@AndrewLeeMovies]

Love this video so much. That bark looked incredible! I’m going to still smoke it naked, but now I want to rest it in butcher paper instead of foil. My workout crew is asking me to do brisket breakfast tacos again this year. The video had a lot of good tips for my next brisket smoke. Can’t wait!

[@knoxavebbq]

Thanks for watching!

[@zachary9009]

Great video. Briskets will tell you what they need if you listen closely and be patient. Don't do any mental gymnastics to convince yourself it needs something when it doesn't. Pssst.... she'll tell you when...😉

[@knoxavebbq]

👍

[@Medusa-j3b]

형 스페어립 파는게 냉동인데요 다듬기전에 물에담가서 핏물을빼고 해동한다음 손질하는건가요?? 아니면 그냥 해동하고 손질하는건가요?

[@knoxavebbq]

Just thaw. Thank you for watching

[@byronyoo8478]

awesome content! super helpful to know the details of feeling the lean specifically. Got one in my offset right now and stoked to dial in the feel. I think it's gonna be the best brisket yet. BTW are you going to the Foil Boat Party at Lake Travis next weekend with your boys? I'll be there.

[@knoxavebbq]

Man, I wish, but in currently out of town at the moment and not sure if I’ll be able to squeeze in another trip. Need to get back in the backyard to make more videos

[@bobbysoutdoorexperience4954]

Finally someone with a wrapping method!! Nice. Great Vid keep them coming

[@knoxavebbq]

👍

[@chriszinn7143]

For me I do Goldie’s style or chuds foil bolt is more about not have butcher paper for bbq. Yes I can order it online so easy but something about cooking with what you have!😊

[@knoxavebbq]

Do what works best for you.

[@igotJesus88]

For a second there I couldn’t follow what you were saying in the beginning about starting a fire and waiting an hour then add logs. I get it now. I believe this is more for a large offset to heat it up. A small offset I can use a little charcoal and two logs and my flames always stay low. Thanks for the good video!

[@knoxavebbq]

👍

[@09beboarias]

Amazing!

[@knoxavebbq]

👍

[@justindegraffenreid5813]

Awesome detailed video!!! Is the cooker a 250 gallon? How tall and big is the stack? Thanks!

[@knoxavebbq]

Yes. 250

[@PedroBarbosa-is8gn]

What temp is your oven set to when you rest. Mine only goes down to 170. Is that too hot? I typically read in a cooler because I am afraid of the oven being too hot.

[@knoxavebbq]

170 should be fine. If it does over cook, pull your brisket sooner and let it carry over in the oven

[@_thisisdavid]

Another fire video. Can't wait to use these tips for my cook next Friday. Lean has always been my problem.

[@knoxavebbq]

It’s always a challenge but you’ll get there