24hr brisket

[fabbot]

hey i’m new to smoking brisket so i usually try a bunch of stuff out when i put a meat on the smoker. this time i prewrapped it. then 10 hours later at 250 it wouldn’t go above 130 so i unwrapped it so it could get a bark. then i wrapped it again at the 15 hour mark when it got to 165, 6 hours later at 250 wrapped it’s at 131. i’m so confused



edit i put it in the oven now.



after about 30 minutes in the oven on 250 it quickly rose to back to the temp when i wrapped it. i’m wondering if the butcher paper could be to blame? should i have used foil?

 

[BigW.]

Welcome. That certainly is confusing. Did you have a therm other than what is on smoker confirm 250 degrees. May need to check therm probes in boiling/ice water to make sure they are accurate. Hope the oven gets it done for you!

 

[fabbot]

Welcome. That certainly is confusing. Did you have a therm other than what is on smoker confirm 250 degrees. May need to check therm probes in boiling/ice water to make sure they are accurate. Hope the oven gets it done for you!

i will definitely check that thank you!

 

[sandyut]

Something is amiss for sure. thermometer issues could be to blame. I cant see any brisket taking that long and the temp should never drop 30 degrees. What are you cooking on and how big is the brisket?
I wouldn't recommend pre wrap anything. That blocks the smoke at the time you want to be building bark. IMO.

 

[fabbot]

Something is amiss for sure. thermometer issues could be to blame. I cant see any brisket taking that long and the temp should never drop 30 degrees. What are you cooking on and how big is the brisket?
I wouldn't recommend pre wrap anything. That blocks the smoke at the time you want to be building bark. IMO.

yeah i just learned that part hard. i’m cooking in a gas grill and it is like 7-8 lbs

 

[fabbot]

Welcome. That certainly is confusing. Did you have a therm other than what is on smoker confirm 250 degrees. May need to check therm probes in boiling/ice water to make sure they are accurate. Hope the oven gets it done for you!

i checked it with the boiling water and it came up pretty much accurate maybe 4-5 degrees off cold

 

[SecondHandSmoker]

Aluminum foil is great for blocking heat and smoke too. So, I am unsure as to the results you were trying to achieve by pre wrapping. As for briskets themselves, it isn't so much about the weight as it is the thickness of the brisket that impacts cooking time/internal temps.

 

[fabbot]

Aluminum foil is great for blocking heat and smoke too. So, I am unsure as to the results you were trying to achieve by pre wrapping. As for briskets themselves, it isn't so much about the weight as it is the thickness of the brisket that impacts cooking time/internal temps.

it is about 1 1/2 in the thinnest and probably 3 inches thickest. i originally wrapped it in butcher paper so i assumed the heat would not change. i guess that was wrong

 

[Chasdev]

Sometimes you just have to toss out all the data from a cook and start over with a more sold base to start with.
As already stated, never wrap until/unless the internal temp is 160/170 but remember, wrapping is an option, not a requirement.
Fans of dark crispy bark don't wrap at all and don't regret it in the least.
Wrapping is an attempt to make the cooked meat more moist, but the truth is that some meat is more tender and moist that others and nothing you do will make a low grade brisket come out moist or tender as a high dollar brisket.
Do another cook and forget that last one.