So im smokeing my frist brisket today. I put the dry rub on last night wraped in foil and put in frige, now iv seen some prople say to take them out of the frige1 hour before putting in smoker, and some that don't. What do you guys do?
I have to disagree with 5 oclock about unwrapping the meat when IT is reached. Leave it wrapped for the rest. The magic happens while resting. As for checking with probe? Dirtsailor has had them done at 185 so start checking early. I have never had one done below 195 and I never pull, only slice, but thats a good reason to start checking early. Different meats, different techniques, different therms...... all make a difference. With brisket you need patience. If you pull it too early you lose a lot of the tenderness and sometimes can get an expensive piece of cooked shoe leather. One last thing.....that 1 1/2 hours at 225 usually is optimistic. With stall and rest 225 tends to be 1 3/4 or thereabouts. Another reason to cook at a bit higher temp. Gets you done quicker and helps drive you through the stall. Always good to be done earlier than having people waiting to eat, cause if they're waiting you are going to pull early and everyone may be disappointed. Finish early and its ok because brisket, if tightly wrapped, will stay for several hours and still be hot and delicious.
Depends on the size of your brisket and the temp you are smoking. I tend to smoke briskets at 250-275 and the stall happens about 2.5 to 4 hours into the smoke for a smaller 8 lbs brisket.Thanks noboundaries as a ruff guss in your experanxe about how long into the smoking does the stall happen, I know it hard to tell do to so many factors, Im having friends over and I dont want to be odsevly staring at the temp gage,
If you'll notice I didn't put any chamber temps in my directions above because I didn't want to start any discussions on the best temp to smoke briskets. If you want a long smoke, 225F. A short smoke, you can go up to 350F. It all works. Sure, there are variances in the smoke ring and bark, but I've cooked too many juicy, tender, flavor-packed briskets over the years in the oven at 350F before I started smoking to discuss which is the right chamber temp. I have used 250-275F smoking briskets because that's where my WSM liked to cruise. Heck, I've even put briskets on at 225F and let the temp climb to as high as 315F (fell asleep). Didn't matter, came out great.I did a 11lb brisket today at 300-325 it passed the probe test in 5.5 hours. She's wrapped and resting in the ole FTC method. Gunna cooler it for a few hours total since dinner is still a few hours away.