Brisket on Smoker......Couple Questions

[njt124]

Started with a 13.5Lb packer trimmed down to about 12.5Lbs......currently sitting at ~165 on the smoker right now started at 9pm last night.

First issue I had was smoke went out somehow during the night on the AMZN pellet maze and only burned for maybe 45 minutes. I woke up at 3am an restarted it......Does this pose a large issue, will it even take smoke after that long?

The bark is also very hard already to the touch......I was going to wrap it in butcher paper but is it too late? Should I even try foil to soften it up some? Any thoughts let me know.

 

[njt124]

 

[kelbro]

I'd wrap it and let it finish. It'll be fine!

 

[gmc2003]

Wrapping it now will help soften the bark if that's what your shooting for. Let us know the final results.

Chris

 

[njt124]

Butcher paper or foil?

 

[gmc2003]

Aluminum foil will soften the bark more then butcher paper. If you want to retain most of the bark go with butcher paper. If you like a soft bark go with foil. I use foil because my family isn't really into a hard bark.

Chris

 

[njt124]

What is the opinion on the smoke going out in the first 45 minutes for probably the first 6 hours of the cook......

 

[schlotz]

Do you know what the IT was when you got the smoke rolling again?

 

[njt124]

150ish

 

[schlotz]

At this point I'd say the amount of smoke penetration you'll get going forward will be reduced but I'd probably spritz the brisket on the well each hour and keep the smoke going without wrapping. Otherwise, your choice of paper or foil as pointed out above.

 

[njt124]

It has been on 17 hours and still sitting at 192 in the flat......Don't get it for a 12Lber

 

[schlotz]

How does it probe all over the flat?

 

[njt124]

You were right it probed good in the flat I pulled it and am letting it cool down a bit before a 2 hour rest...….We shall see