/ Register

  1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Brisket

Discussion in 'Beef' started by HideP0under17737, Aug 12, 2018 at 9:28 AM.

  1. Aug 12, 2018 at 9:28 AM #1
    HideP0under17737

    HideP0under17737 Newbie SMF Premier Member

    Well here I go again, this will be my second brisket in the smoker, first with paper. At what temp/time do most wrap the brisket up? I was thinking around 150ish??

    Any thoughts or guidance is appreciated.

    Jess
     

    Attached Files:

  3. Aug 12, 2018 at 10:08 AM #2
    SmokinAl

    SmokinAl Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Central Florida (Sebring)
    I don't wrap mine, but those that do, usually wait until the stall.
    Which is usually around the 165-170 range.
    Al
     
    HideP0under17737 likes this.
  4. Aug 12, 2018 at 10:12 AM #3
    normanaj

    normanaj Meat Mopper SMF Premier Member

    Rhode Island
    I do not wrap either.

    I'm about an hour or so into the stall with the brisket I have on.I didn't stall until 174.
     
    HideP0under17737 likes this.
  5. Aug 12, 2018 at 10:21 AM #4
    HideP0under17737

    HideP0under17737 Newbie SMF Premier Member

    ah ok, I've heard that wrapping can turn the bark into mush, so i was curious if i should bother or just keep the smoke on!

    Jess
     
  6. Aug 12, 2018 at 11:24 AM #5
    normanaj

    normanaj Meat Mopper SMF Premier Member

    Rhode Island
    The reason I don't wrap is I'm using an MES 30 and its so well insulated the environment is very moist compared to say a charcoal smoker or stick burner.

    I'm just getting out of the stall now...so soon enough my little bundle of joy will be nice and snug resting away in the cooler!
     
    HideP0under17737 likes this.
  7. Aug 12, 2018 at 11:59 AM #6
    gmc2003

    gmc2003 Master of the Pit

    Georgia, Vermont.
    I wouldn't say mush, but wrapping will definitely soften it some.

    Chris
     
    HideP0under17737 likes this.
  8. Aug 12, 2018 at 1:08 PM #7
    schlotz

    schlotz Smoking Fanatic SMF Premier Member

    Indianapolis
    Done it both ways, and liked it both ways. When I do wrap, I use butcher paper vs alum foil.
     
    HideP0under17737 likes this.
  9. Aug 12, 2018 at 1:10 PM #8
    RiversideSm0ker

    RiversideSm0ker Smoking Fanatic

    Riverside, Cal
    If you like the textured bark then wrapping your brisket will definitely have an excellent undesired effect. Wrapping will definitely hold in some moisture though.

    George
     
    HideP0under17737 and gmc2003 like this.
  11. Aug 12, 2018 at 1:17 PM #9
    gmc2003

    gmc2003 Master of the Pit

    Georgia, Vermont.
    George I don't think I've ever read it explained that way " will definitely have an excellent undesired effect" Bravo to you my friend.

    Point for sure.

    Chris
     
    HideP0under17737 likes this.
  12. Aug 12, 2018 at 1:19 PM #10
    RiversideSm0ker

    RiversideSm0ker Smoking Fanatic

    Riverside, Cal
    :)

    George
     
    HideP0under17737 likes this.
  13. Aug 12, 2018 at 6:24 PM #11
    HideP0under17737

    HideP0under17737 Newbie SMF Premier Member

    Yep broke down and wrapped it up when it hit 160
     
  14. Aug 12, 2018 at 6:50 PM #12
    HideP0under17737

    HideP0under17737 Newbie SMF Premier Member

    this stall is killing me lol been holding at 174 for while grrrrrr
     
  16. Aug 12, 2018 at 8:43 PM #13
    HideP0under17737

    HideP0under17737 Newbie SMF Premier Member

    Just about 12hrs eating will have to wait until tomorrow

    Wrapped it up in Saran Wrap final temp when pulled was 198, I think a little early but hoping it’ll be fine
     

    Attached Files:

  17. Aug 13, 2018 at 9:42 AM #14
    schlotz

    schlotz Smoking Fanatic SMF Premier Member

    Indianapolis
    Final determination for being done should be based upon probe feel vs temp. The temp at which it probes tender varies (195-210) since each piece of meat can be different. Basically the probe should go into the flat without resistance. Didn't see any mention of what temp you were smoking at. Next time you might want to try the 250-270º range which will speed things up a bit. Sure hope it tastes great!
     
  18. Aug 13, 2018 at 9:53 AM #15
    HideP0under17737

    HideP0under17737 Newbie SMF Premier Member

    thank you, unfortunately i probed it after wrapping so i didn't get a feel for the resistance.

    Yeah that would be helpful lol, My smoker ran between 200 and 215 according to the door thermometer. I'd like to get a better thermometer that i can link to my phone to keep an eye on the smoker temp.
     
  19. Aug 13, 2018 at 10:14 AM #16
    schlotz

    schlotz Smoking Fanatic SMF Premier Member

    Indianapolis
    Yup, door and lid thermometers are notorious for not being accurate. Invest in a good good one, they cost a bit more but remember what you're attempting to do with a $60-$100+ piece of meat. Suggest looking at Mavericks or those from Thermoworks (I use these).
     
    HideP0under17737 likes this.
  20. Aug 13, 2018 at 10:51 AM #17
    HideP0under17737

    HideP0under17737 Newbie SMF Premier Member

    thank you, again. I'll look into those.
     
  21. Aug 13, 2018 at 1:37 PM #18
    HideP0under17737

    HideP0under17737 Newbie SMF Premier Member

    B1C5FF89-68A8-474A-8613-2E0177565EB1.jpeg CF5A6148-924C-411F-A5EA-61C530D4DD57.jpeg Some room for improvement but darn this is my best one yet.
     

Share This Page