Brisket question as it’s cooking

[Firemedic76]

So my pit has run around 275 for the cook. At 4hrs i butcher paper wrapped it and now the probes one in the thickest part of the flat the other in the point/flat intersection are at 202-205. Should I pull it even though cook time is only 6hrs? I I opened the door of the smoker to let more heat out so it’s now at 250 cooking temp. Just seems short cook time for a 6-7lb brisket but I guess it was kinda hot and fast because my smoker wI’ll only hit 275 at the lowest setting.

 

[JckDanls 07]

Probe/temp it in different places... and then temp is only for a start time of when to start probing for tenderness... when probe slides in with no resistance (in multiple places) then it's done ...

 

[Firemedic76]

Probe/temp it in different places... and then temp is only for a start time of when to start probing for tenderness... when probe slides in with no resistance (in multiple places) then it's done ...

I will do that. I always use the probe test this just got to ”that” done temp quicker than I though it would. Hit the stall but that didn’t last as long as others I’ve cooked. Just took a bamboo skewer to it and it def had resistance so I’ll check it again in another 30 min. IT is 208 in both probes

 

[thirdeye]

I wrap on color, and pull on tenderness. It's okay to know what the internal temp is, but you want to 'feel it done', and sometimes give it another 20 or 30 minutes. Then I vent the wrap, doublecheck the tenderness and re-seal. I like a 3 or 4 hour rest in an insulated cooler.

 

[tallbm]

I will do that. I always use the probe test this just got to ”that” done temp quicker than I though it would. Hit the stall but that didn’t last as long as others I’ve cooked. Just took a bamboo skewer to it and it def had resistance so I’ll check it again in another 30 min. IT is 208 in both probes

Proper probe placement on a brisket is actually quite difficult to get.
The tenderness testing has saved you.

Also when you find those tough spots if you relocate your temp probe to that spot of resistance you usually notice a way lower IT of the meat :)

Keep doing what you are doing man, tenderness stabbing all over is the way to go:)

 

[Firemedic76]

Proper probe placement on a brisket is actually quite difficult to get.
The tenderness testing has saved you.

Also when you find those tough spots if you relocate your temp probe to that spot of resistance you usually notice a way lower IT of the meat :)

Keep doing what you are doing man, tenderness stabbing all over is the way to go:)

Just probed it again and it’s def done from my experience

 

[indaswamp]

Thickness, not weight, has more to do with cooking time than anything else...

 

[gary s]

275 is a little hotter than I cook, but that's OK, I usually give my briskets 5 to 6 hours of good smoke before I wrap.
Is it a Thin Brisket or Thick ? Select, Choice, Prime or Wagu ? Sometimes briskets just get done quicker, just like sometimes it takes forever. Do the Probe test in a bunch of different places, if it slides in and out with no resistance (Like Butter) its done. DON"T WORRY ABOUT THE STALL !!! It happens every time, People get way to worked up about the stall.
Let us know how it turns out

 

[jcam222]

I assume you have already done so but it never hurts to verify probes are accurate.

 

[SmokinEdge]

If the probe goes in like pushing into a jar of peanut butter, it’s done.

 

[Firemedic76]

275 is a little hotter than I cook, but that's OK, I usually give my briskets 5 to 6 hours of good smoke before I wrap.
Is it a Thin Brisket or Thick ? Select, Choice, Prime or Wagu ? Sometimes briskets just get done quicker, just like sometimes it takes forever. Do the Probe test in a bunch of different places, if it slides in and out with no resistance (Like Butter) its done. DON"T WORRY ABOUT THE STALL !!! It happens every time, People get way to worked up about the stall.
Let us know how it turns out

Check my other thread of tommorrows brisket.

 

[SmokinAl]

So how did the brisket turn out?
Al

 

[Firemedic76]

So how did the brisket turn out?
Al

good. Prob could’ve used a bit more rest time, think it was 180 when I unwrapped it and sliced it up. It was tender but as u can see in the pic the bark got crumbly when I sliced it because I think it was still to hot. Would’ve like more of a smoke ring, idk if that didn’t happen because I had to much rub or the water pan inhibits that direct smoke hit to the meat, it gets the smoke flavor just not that nice pink Smoke ring.

 

[SmokinAl]

good. Prob could’ve used a bit more rest time, think it was 180 when I unwrapped it and sliced it up. It was tender but as u can see in the pic the bark got crumbly when I sliced it because I think it was still to hot. Would’ve like more of a smoke ring, idk if that didn’t happen because I had to much rub or the water pan inhibits that direct smoke hit to the meat, it gets the smoke flavor just not that nice pink Smoke ring.

We’re you using an electric smoker, because they will not give you a smoke ring. But the ring has no influence on the flavor of the brisket, it just looks cool, and yours looks real good!
Al

 

[Firemedic76]

We’re you using an electric smoker, because they will not give you a smoke ring. But the ring has no influence on the flavor of the brisket, it just looks cool, and yours looks real good!
Al

Thanks. And my smoker is propane, it def puts out plenty of smoke.

 

[gary s]

Smoke ring is like putting lipstick on a pig, just for show. A result of cooking over wood. It adds nothing to the flavor.
But ---- It does look good

Gary