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Brisket Cook

17
3
Joined Jan 28, 2020
Hey guys, new here.
Wanted to try out my first brisket. I followed meat churches weekday brisket cook times and temps.

I set my GMG to 185f and let it stabilize for 3 hours before putting a 12lb brisket on. I put it on at 7pm.

When I woke up this morning I see my meat probe is telling me the brisket is at 203f. My GMG must be running hot.

I was planning on wrapping it in foil at 7am until around noon then upping the temp to finish the brisket off by 4ish.

Now that my brisket has hit temp, is it ok to back the temp down a bit to 165f, wrap and continue on as if the brisket didn’t come up to temp? I don’t want to dry it out.
 

JBPilot

Smoke Blower
104
63
Joined Sep 29, 2019
I would pull it, let it rest for about 15-30 minutes then wrap tightly in foil, then wrap with towels and put into a cooler. It may not be steaming hot but it’ll still be warm and if it probed tender it’ll still be good this afternoon/evening.
 

SmokinVOLfan

Master of the Pit
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Joined Feb 27, 2018
Don't leave it on. If its at 203 and probing tender do what JBpilot said above. Pull it, let it rest for a few, then wrap it up in butcher paper or foil and toss it in a cooler with old towels. Should hold for several hours. If you leave it on you will overcook it and dry it out. Probably got some nice bark if it was running hot!
 

SmokinVOLfan

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Yeah let us know how it turns out. It looks great you got some damn good looking bark!
 

gmc2003

Legendary Pitmaster
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Joined Sep 15, 2012
What makes you think the flat is dry? Just curious. It looks good on my screen.

Point for sure
Chris
 
17
3
Joined Jan 28, 2020
It smells soooo goood. I have never smoked anything that long on my GMG before. Total time was 12.5hrs.

I used a simple rub.
1/4 cup fresh cracked black pepper
1/4 cup kosher salt
2 tbls garlic powder
1 tbls smoked paprika
1 tsp cumin
1 tsp chilli powder
1 tsp cayenne pepper
 
17
3
Joined Jan 28, 2020
What makes you think the flat is dry? Just curious. It looks good on my screen.

Point for sure
Chris
it was quite a bit harder to probe than the point, but maybe that’s just the muscle structure.
The ends were dry feeling too when I pushed a bit on them.
 

HalfSmoked

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Looks great. Just wondering did you go by the thermometer on your smoker or do you have a remote one with probes. Most smoker units are off.

Warren
 
17
3
Joined Jan 28, 2020
Looks great. Just wondering did you go by the thermometer on your smoker or do you have a remote one with probes. Most smoker units are off.

Warren
I used the smoker thermometer, but I use an oven thermometer as backup. They are usually very close (within 10f)
 

gmc2003

Legendary Pitmaster
OTBS Member
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Joined Sep 15, 2012
Sounds like it still may have been underdone to me.

Underdone is tougher not probe tender
Done is probes easily
Overcooked is probe tender but crumbles when sliced.

Chris
 

JBPilot

Smoke Blower
104
63
Joined Sep 29, 2019
Where was your probe placed into the brisket that you got your 203* measurement?
 
17
3
Joined Jan 28, 2020
Should I put it back on with some beef stock in the foil?
I’m thinking no, since it’s already rested and come down in temp
 

HalfSmoked

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Read above he didn't use a probe

Warren
 
17
3
Joined Jan 28, 2020
One thing I noticed rewatching the meat church video, is his brisket was at 161f at noon the next day after wrapping at 7am. Mine was 160f when I went to bed last night at 10pm.

Mine has no jiggle to it like his does either. Makes me think it’s cooked to a safe temp, but not broke down enough to be tender
 

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