Stop in for a cup of coffee

71340Duster said
Just got back from commissary, one thing I was trying to get was a 5-8 lb brisket. None on the shelf so asked the stocker, told her come back with the smallest she had. She did, 16 lbs. I'm nervous lol! I've screwed up more of those than I've had come out, don't have a smoker that will do them, so will attempt the propane grill again (with hickory wood chips for drop in smoke box. I think I'll have to start it at around 6 a.m. Beer!!!

Low and slow. Keep track of your temp. I smoke mine at 150-170° until the stall or when the internal temp equals the smoker temp then I wrap it in foil or pink butcher paper and raise the temp to 225-250° until the internal temp is 203°. (magic number). Pull it, wrap it in towels and put it in a old cooler for at least 2 hours. I have even done overnight. (It will smell up the cooler so don't use your best one) a 16 pounder will take 10+ hours I bet.