I am now in the middle of smoking my first brisket. I have an 11 pounder smoking on a UDS. I started at 2 this afternoon with a temp about 235. It has now been 8 hours and internal temp stuck on 150 for about 2.5 hours. Does that sound right. I plan on foiling at 170 and cook till 190. Then wrap in a towel and rest in cooler for a couple of hours. Am I on the right course
Smoking Brisket now
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I just cooked my second brisket a couple days ago and it stalled for a long time several places so it seems normal to me. I foiled in the mid 170s and took it to 195* and then put them in it cooler with towels to rest for a few hours. This time around it was a great success! Moist, juicy, and tender.
Most here seem to advise to take it to 205* so I'm thinking that if you take it off at 195* and wrap it well and put it in a cooler, it will drift upward to that desired internal temp. Either that or I just got lucky.