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Brisket.....to wrap at 165 or not to wrap....

post #1 of 9
Thread Starter 

Ok everyone.....I'm smoking my first brisket, that I put on the smoker around midnight. The temp is a few degrees from 165 and I have read that most people cover their brisket but I was going to take it to 195 just as it sits......Will this be a disaster???

 

I will get some pics next time I spritz it....

post #2 of 9

i have read of people doing it both ways myself. I made my first one the other day and wrapped it at 165* and it turned out fork tender. looking forward to seeing the pics!

post #3 of 9

I have done it both ways.

 

My experiece is that without wraping the edges do seem to dry out even with a good hourly spritz. With wraping it was much juicier. Downside is the bark is not as nice as without wraping.

 

Regardless I like brisket either way..

 

Jeff 

post #4 of 9

I foil and take to 185 for slicing. I wrap and let it rest in the cooler so it will rise in temp a bit.

post #5 of 9
Thread Starter 

Here are a few pics.....It's all about learning so I'm going to let it finish as is...145.JPG146.JPG

post #6 of 9

it has a really nice color to it! looks good!!!

post #7 of 9

looks good, I do not foil mine and it was good, I do spritz every  hour though

post #8 of 9

Looking pretty good so far...

 

I also notice you are using an A-MAZE-N-SMOKER.  Good deal...

post #9 of 9
Thread Starter 
Quote:
Originally Posted by Beer-B-Q View Post

Looking pretty good so far...

 

I also notice you are using an A-MAZE-N-SMOKER.  Good deal...


Yes I am....This little device made it a lot easier to get a few hours of sleep last night...
 

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