05/17/2026
First time ever making a brisketā¦ and somehow it turned into breakfast burritos too š
Kept it simple with just salt and pepper, then ran the snake method on my square grill. Started with about 15 hot coals and spent the next several hours fighting wind, adjusting vents, moving coals around, and learning as I went. The first hour stayed around 160ā200Ā°, then I settled into the 250ā275Ā° range for most of the cook.
After 4 hours, I started lightly spraying the thinner side every couple of hours while cooking fat side down. Wrapped it in foil at the 9-hour mark and let it ride another 4 hours around 225ā250Ā°. Total cook and rest time ended up being about 18 hours for a 16.78 lb untrimmed brisket.
Didnāt have a cooler for resting, so I improvised with a brand-new storage bin, blankets, foil, and kitchen towelsā¦ and honestly, it worked great š
Used half the brisket to make breakfast burritos with eggs, bell peppers, potatoes, refried beans, cheese, and fresh homemade flour tortillas. Store-bought tortillas just donāt hit the same š
Definitely learned a lot on this cook, but for a first brisket, Iām pretty happy with how it turned out.
