Brisket

[HideP0under17737]

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

 

[SmokinAl]

I don't wrap mine, but those that do, usually wait until the stall.
Which is usually around the 165-170 range.
Al

 

[normanaj]

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]

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

 

[normanaj]

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!

 

[gmc2003]

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

Chris

 

[schlotz]

Done it both ways, and liked it both ways. When I do wrap, I use butcher paper vs alum foil.

 

[RiversideSm0ker]

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

 

[gmc2003]

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

 

[RiversideSm0ker]

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

:)

George

 

[HideP0under17737]

Done it both ways, and liked it both ways. When I do wrap, I use butcher paper vs alum foil.

Yep broke down and wrapped it up when it hit 160

 

[HideP0under17737]

this stall is killing me lol been holding at 174 for while grrrrrr

 

[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

 

[schlotz]

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!

 

[HideP0under17737]

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.

 

[schlotz]

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]

thank you, again. I'll look into those.

 

[HideP0under17737]

Some room for improvement but darn this is my best one yet.