Brisket

  • 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.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

HideP0under17737

Newbie
Original poster
Jul 4, 2018
21
2
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
 

Attachments

  • IMG_4221_(2).jpg
    IMG_4221_(2).jpg
    251.7 KB · Views: 56
  • IMG_4222_(2).jpg
    IMG_4222_(2).jpg
    140.8 KB · Views: 57
  • IMG_4223_(1).jpg
    IMG_4223_(1).jpg
    126.1 KB · Views: 58
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
 
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!

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!
 
  • Like
Reactions: HideP0under17737
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

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
 
  • Like
Reactions: HideP0under17737
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
 

Attachments

  • 8F050F6A-5B92-4D44-A53C-9D651D8E6CEC.jpeg
    8F050F6A-5B92-4D44-A53C-9D651D8E6CEC.jpeg
    212.9 KB · Views: 48
  • AC6064E5-FA92-4349-B2E9-29FC1BB30F34.jpeg
    AC6064E5-FA92-4349-B2E9-29FC1BB30F34.jpeg
    234.7 KB · Views: 48
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!
 
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.
 
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).
 
  • Like
Reactions: HideP0under17737
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky