To cook your brisket, fire up your pit to 250° Fahrenheit. Once it’s up to temp, place the brisket on the smoker, close the lid. This is where the waiting begins.
Once your brisket reaches an internal temperature of 165° Fahrenheit in the thickest part of the meat, it is time to wrap the brisket. By this time you should have a beautiful dark crust forming, also known as “the bark”. The process can take anywhere from 4 - 6 hours (or more) depending on the type of smoking you are using.
To wrap your brisket, use two sheets of pink butcher paper and set them on the table. Place your brisket in the center, and then wrap the end closest to you over the brisket, tucking it under the edge, and flip the brisket. Then take the edges, fold them in, and flip the brisket again. At this point, the fat cap should be back down, and it’s time to get the brisket back on the pit to continue cooking.
Once the brisket hits about 195° degrees internal temperature, you want to start checking for tenderness. If your thermometer goes into the brisket with no resistance, the brisket is done. For reference, it should feel like you’re probing room temperature butter. The average temperature for a fished brisket is usually 200 - 205°.