First Brisket

[wyojay]

Howdy Yall,

I'm smoking my first brisket today. It's a 6 lb flat with a bit of a skimpy fat cap, so decided to brine it for 24 hours. I pulled it out of the brine last night, dry rubbed it and let it sit in the fridge overnight. I took it out to bring it to room temp at 5 am and I've had it in the smoker since 7 am. I probed it at 11 am and it was sitting at 140. I've read conflicting info on when to wrap it (anywhere from 150 to 180). Any advice would be much appreciated!

Jason

 

[chinanick]

Up to you
No need to ever wrap it - 160 degrees seems like a good medium if you wrap

 

[wild west]

I would wrap when it hits the stall. The stall usually hits around 160 IT. If the IT stops climbing for 45 mins it's in the stall. Or you can just ride it out no wrap but being a flat I would wrap with a little liquid of your choice.

 

[wyojay]

Okay thanks!

I've always had better results wrapping my pork butts, but this is a whole different animal..

Jason

 

[wyojay]

I would wrap when it hits the stall. The stall usually hits around 160 IT. If the IT stops climbing for 45 mins it's in the stall. Or you can just ride it out no wrap but being a flat I would wrap with a little liquid of your choice.

Thank you much! I just checked it about 45 minutes ago and it was at 158. Any suggestions on the liquid and how to apply it?

 

[wild west]

Just pour the liquid into the double layer of foil then place the flat on top ....wrap gently so you don't puncture the foil. Liquid choices can be beef stock..beer ...apple juice....what ever flavour profile you enjoy. I'd say 1/4 to 1/3 cup of liquid for that size of brisket

 

[wild west]

Save the juice from the foil when you unwrap to use when serving

 

[wyojay]

Just pour the liquid into the double layer of foil then place the flat on top ....wrap gently so you don't puncture the foil. Liquid choices can be beef stock..beer ...apple juice....what ever flavour profile you enjoy. I'd say 1/4 to 1/3 cup of liquid for that size of brisket

Much obliged! I went with apple juice. I noticed that it has shrunk by about a quarter of its original size when I wrapped it. Here it is before I put it in foil:

20170610_121908.jpg

• wyojay
• Jun 10, 2017

 

[wild west]

Looks good. I start to probe for doneness when it's around 195 IT. Take it off the heat when a probe slides in and out with little to no resistance. Then let it rest at least an hour before you slice it up.

 

[wyojay]

Sounds good! I was estimating a 9 hr smoke. I have dinner guests arriving at 5, so with the rest that should work out just right. Thanks for all of your help!