2nd Brisket Attempt

[kebrown]

I regularly smoke ribs, chicken, pork, and fatties but I don’t do brisket very often at all. So as the title says, this is only my 2nd one. 7 pound flat with a nice fat cap went into my Masterbuilt electric at 6:00 AM. Hit 150 after about 5 hours and stalled. Didn’t hit 170 till probably another 3-4 hours. Wrapped at 170 and removed at 190 and wrapped in towels and placed in cooler for an hour. Overall, it took about 13 hours, rest included. Seasoned with SPOG only. Only thing that was a problem that I can tell was that some fat dripped onto my smoke pellets and that caused the second row of my A-MAZE-N to burn at the same time as my first row.

 

[js0813]

Looks great to me! Brisket is a crazy beast. I have done flats that took 13+ hrs, and have done a whole packer and it only ran 12. Lookin good though!

 

[SmokinLogs]

That looks extremely juicy and nice bark. Good job.

 

[gmc2003]

Looks real good from my screen. Question, you wrapped at 170* after the stall - why didn't you wrap at 150 when it stalled to get it thru quicker.

Point for sure.

Chris

 

[SmokinAl]

Great looking brisket!
Nicely done!
Al

 

[kebrown]

Looks real good from my screen. Question, you wrapped at 170* after the stall - why didn't you wrap at 150 when it stalled to get it thru quicker.

Since I’m not well practiced with brisket, I stuck with the basic process that is laid out in the beef sticky.