Brisket.....to wrap at 165 or not to wrap....

Discussion in 'Beef' started by bluechip, Jul 25, 2010.

  1. Ok everyone.....I'm smoking my first brisket, that I put on the smoker around midnight. The temp is a few degrees from 165 and I have read that most people cover their brisket but I was going to take it to 195 just as it sits......Will this be a disaster???

    I will get some pics next time I spritz it....
     
  2. i have read of people doing it both ways myself. I made my first one the other day and wrapped it at 165* and it turned out fork tender. looking forward to seeing the pics!
     
  3. rio_grande

    rio_grande Smoking Fanatic

    I have done it both ways.

    My experiece is that without wraping the edges do seem to dry out even with a good hourly spritz. With wraping it was much juicier. Downside is the bark is not as nice as without wraping.

    Regardless I like brisket either way..

    Jeff 
     
  4. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    I foil and take to 185 for slicing. I wrap and let it rest in the cooler so it will rise in temp a bit.
     
  5. Here are a few pics.....It's all about learning so I'm going to let it finish as is...[​IMG][​IMG]
     
  6. it has a really nice color to it! looks good!!!
     
  7. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    looks good, I do not foil mine and it was good, I do spritz every  hour though
     
  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looking pretty good so far...

    I also notice you are using an A-MAZE-N-SMOKER.  Good deal...
     

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