Brisket temps during stall and after unwrapping

[rayman63]

I wrap my brisket in 40# butcher paper starting at about 160 and in the past have taken it off at about 200 degrees.  Tonight I stopped at 190 to remove the paper to let more bark form, and thinking it would continue to rise from there.  The temp immediately dropped to 180 and is slowly working its way back to 200 (my target temp).  I guess the lesson learned is that get to target temp, remove paper, place back in smoker to let bark form.  Is this what other folks do? 

 

[hardcookin]

I usually wrap my brisket when it gets the desired bark.
That butchers paper is just like a blanket keeping the brisket warm. When you remove it,
The brisket cools off.

 

[chef jimmyj]

Totally normal. Wrapping holds moisture at the surface. Remove and there is rapid evaporative cooling and the IT drops...But...Temps are a guide to tell you it's been in long enough to test for doneness. 200, 195, 190? Your choice but generally meaningless. Look at it this way. Connective tissue starts to breakdown at 130°F. Sous Vide at 130 for 36 hours and POOF! Perfect folk tender Brisket and you never got anywhere near an IT of 200°F.

...JJ

 

[rayman63]

 
Totally normal. Wrapping holds moisture at the surface. Remove and there is rapid evaporative cooling and the IT drops...But...Temps are a guide to tell you it's been in long enough to test for doneness. 200, 195, 190? Your choice but generally meaningless. Look at it this way. Connective tissue starts to breakdown at 130°F. Sous Vide at 130 for 36 hours and POOF! Perfect folk tender Brisket and you never got anywhere near an IT of 200°F.

...JJ

Do you sous vide your brisket and then smoke it -- am I reading your response right?  If so, would love to learn more about the process you follow.

 

[chef jimmyj]

I have not played with SV since school but there are many experienced guys here. Have a look below...JJ

http://www.smokingmeatforums.com/newsearch?search=sous+vide+brisket