Brisket help

[smokinq13]

Brisket is one of those things i have yet to get down and it intimidates me! My brisket only been on for about 5 hours and its up to 170 degrees, but the thing has no bark to it, im affraid if i dont wrap it its going to dry out cuase i dont spritz, any help?

 

[SmokinAl]

What smoker do you have?
Is your brisket a packer, or just a flat?
Al

 

[smokinq13]

What smoker do you have?
Is your brisket a packer, or just a flat?
Al

Its a mes 30in, 10 lb flat, I'm smoking it at 225. I did wrap it when i checked it around 3am but my gut told me to undo it and just let it do its thing and i just checked it at 6 and its starting to look good now, getting darker. But im still afraid of it drying out, i do have the water pan filled

 

[smokinq13]

And i should add that its definitey hitting a stall right now cuase its still around 160-170

 

[phathead69]

I have the experience of a whole 3 briskets so im no expert. One 8lb flat and one packer aND neighbors that he pulled off grass. I will say this, as hard as it is trust the temp gauge and the advice on here. Let it go spritz if you want to. Use the probe method to decide when to pull. Both mine came out moist. Only dry one was the grass fed that butcher trimmed almost all the cap and no marbling.

 

[SmokinAl]

If it's just the flat I would definitely wrap it.
Forget the bark & just enjoy the juicy meat!
Al

 

[smokinq13]

If it's just the flat I would definitely wrap it.
Forget the bark & just enjoy the juicy meat!
Al

I meant to reply sooner but it turned out good! Was on the dryer side but it still was tender and tasty... next time I'll have to wrap and pull it sooner