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Brisket 2nd Go 'round (when to take peach paper off)

lancelot61

Newbie
10
15
Joined May 9, 2010
Happy Independence Day Everyone!
This is only my second go at smoking a brisket. First one was just ok.

This smoke started when one of my friends from work has a father-in-law that sells beef. My co-workers and I decided to buy some Chianina briskets from him as we had heard briskets would be hard to find at stores. His father-in-law delivered them to us at work, what a great father-in-law. When I went to prepare it, the fat cap was already about 1/4" or so, nice butcher job! I made up my rub and gave it a good rub down. Since it was a 10# brisket, figured smoking time was about 11-12 hours. I use an Oklahoma Joe offset smoker (nice stick burner that was a father's day gift from my rib loving son!). At about the 9th hour, the brisket hit a stall at 174. As I have read on here, this is when I wrapped it in peach paper (nice stuff I got off Amazon for a great price). Once wrapped, began to think... how long do I leave it wrapped? Immediately came on here to the chat and low and behold.... got an answer just that quick. Until it's done or take it off about an hour before for a good bark. I love bark, so off it will come an hour before. Right now the temp is at 180. Just added the second chimney of lump not to long ago to keep the temp which has been running at a solid at 250-275. Had been adding a chunk of lump every so often, needed a bit more to keep her smoking good. Utilizing pecan from my parents' tree from pruning last season with locally made mesquite lump charcoal (seems to have a long burn time). Still hoping it turns out good, moist and delicious.

I will post pictures once the smoke is complete. Look forward to comments, questions, and concerns. Happy smoking!!
 

tallbm

Master of the Pit
OTBS Member
★ Lifetime Premier ★
4,429
1,546
Joined Dec 30, 2016
Hi there and welcome!

It may take a little longer than your estimated time. Don't worry if u run at 275F the brisket wont care.

Remember the brisket is done when tender. It is tender when u can stab all over (especially middle of the flat) using a kabob skewer or your temp probe and it goes in like butter.
Let us know how it comes out :)
 

lancelot61

Newbie
10
15
Joined May 9, 2010
Hi there and welcome!

It may take a little longer than your estimated time. Don't worry if u run at 275F the brisket wont care.

Remember the brisket is done when tender. It is tender when u can stab all over (especially middle of the flat) using a kabob skewer or your temp probe and it goes in like butter.
Let us know how it comes out :)
Thank you for the advice! This is such a great forum for all things smoked!
 

lancelot61

Newbie
10
15
Joined May 9, 2010
After a 12 hour plus smoke and pulled when the brisket hit 205. Put it in a cooler for another hour. Unwrapped and sliced. It was delicious; however it was late, still have a good plate with some 'tater salad, and a couple of deviled eggs. Cold beer to wash them down. What to change for next one, start a lot earlier!! Started at 8 in the morning, would start at least at 4:30/5 AM. Used my own recipe for a rub and it was good just like that.

Thank you to the chat for helping with information!

As promised... here's some pics! Enjoy!

7-4-2020 smoke.jpg 7-4-2020 smoke 3.jpg 7-4-2020 smoke 2.jpg 7-4-2020 smoke 8.jpg 7-4-2020 smoke 5.jpg 7-4-2020 smoke 6.jpg 7-4-2020 smoke 7.jpg
 

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