Hello all! This is my first brisket attempt on my OG Grilla, smoked overnight at 225 on Pro mode to allow more smoke from the temp swings.

Seems to have worked pretty well considering I’ve never got close to a smoke ring like this with my brothers Pit Boss.

I recently moved from Michigan to the greater Boston area, so I haven’t smoked in a few years. Recently moved to a new house and have room for a smoker, so wanted to see if I still remembered how to do brisket…

I left it overnight at 225 and planned on wrapping for the stall, but the bark never got to a point I was happy with it, so I left it unwrapped at the 160 degree mark and bumped temp to 260. Let it rip checking the bark every hour, but ended up pulling it when the point was around 205 and the flat was 195.

Then I set on butchers paper and drizzled on beef tallow before wrapping, and pour the remaining beef tallow onto the outside of the wrapped paper. Left it in a high wall cookie sheet in the oven for 5 hours. Didn’t need a rest that long, but had other stuff to prep for the BBQ.

Found out that the left side of my Grilla gets hotter, which resulted in the point being done before the flat. Next time I’ll have to rotate it earlier for a more even cook.