Greetings fellow smoke-aholics.
So This story takes place last week (sorry for the delay to those that were waiting for this).
First I had a 4lb brisket that was trimmed of its fat cap from the store so after talking with Piney in the chat he suggested I wrap it bacon to keep it from drying out. So here comes Thanksgiving morning at 6 am got the smoker going and prepped the brisket. I wrapped it 2 lbs of bacon and a ton of my custom rub. put in on the smoker @ 715 am temp @ 250 with a target time of 1:30 pm for the big meal. at the 4 hr mark i opened the lid and checked the internal temp and it was at 160 so i unwrapped the bacon and kept it going at 250 to build some crust. Now here comes the interesting part.... The temp stalled and I am not talking about a 1 to 2 hr stall it went longer with a internal temp of 160. at 3:00 pm (the 8 hr mark) i started to panic. the main dinner was over and football was on and the snacking ensued.I started using different temp probes realizing that was not the issue. So I jumped on the forum chat and started asking questions. after being calmed down and told that this kind of stall is quite common. So I foiled the brisket and let it sit and sit and sit. At the 11 hr mark it finally reached 190 my target temp so I took it off the smoker and wrapped it in towels and let it rest for a hour.
So at the 12 hr mark this is what came out....
OMG it was good. I could not slice it fast enough for the family. 12 hours of work for 5 min of heaven in mouth :)
Again thanks to everyone on this forum who helped me through my first brisket.
Happy Smoking
William
So This story takes place last week (sorry for the delay to those that were waiting for this).
First I had a 4lb brisket that was trimmed of its fat cap from the store so after talking with Piney in the chat he suggested I wrap it bacon to keep it from drying out. So here comes Thanksgiving morning at 6 am got the smoker going and prepped the brisket. I wrapped it 2 lbs of bacon and a ton of my custom rub. put in on the smoker @ 715 am temp @ 250 with a target time of 1:30 pm for the big meal. at the 4 hr mark i opened the lid and checked the internal temp and it was at 160 so i unwrapped the bacon and kept it going at 250 to build some crust. Now here comes the interesting part.... The temp stalled and I am not talking about a 1 to 2 hr stall it went longer with a internal temp of 160. at 3:00 pm (the 8 hr mark) i started to panic. the main dinner was over and football was on and the snacking ensued.I started using different temp probes realizing that was not the issue. So I jumped on the forum chat and started asking questions. after being calmed down and told that this kind of stall is quite common. So I foiled the brisket and let it sit and sit and sit. At the 11 hr mark it finally reached 190 my target temp so I took it off the smoker and wrapped it in towels and let it rest for a hour.
So at the 12 hr mark this is what came out....
OMG it was good. I could not slice it fast enough for the family. 12 hours of work for 5 min of heaven in mouth :)
Again thanks to everyone on this forum who helped me through my first brisket.
Happy Smoking
William
