First brisket

[Tulkas13]

Well guys after smoking n grilling for 20 years. I've finally decided to try my hand at a brisket finally.
Shes a 15 pounder.
It's been going in the smoker for 10 hours so far.
Been wrapped in foil for 5.
First 5 I spritzed it with apple juice.
Temps been between 200-250. Closer to the 200 side of things. With the occasional 250-300 due to adding more wood or charcoal.
I'm so excited n nervous!
So far my only question is when I wrapped her in foil she didnt really have a bark or burnt ends..I'm not overly concerned about this but just wondering on how come? Was temp to low or is this something i do later??

 

[mike243]

Sounds great what temp did you wrap at

 

[PPG1]

That closer to the 200 side makes it slow process for bark

 

[SmokyMose]

Well guys after smoking n grilling for 20 years. I've finally decided to try my hand at a brisket finally.
Shes a 15 pounder.
It's been going in the smoker for 10 hours so far.
Been wrapped in foil for 5.
First 5 I spritzed it with apple juice.
Temps been between 200-250. Closer to the 200 side of things. With the occasional 250-300 due to adding more wood or charcoal.
I'm so excited n nervous!
So far my only question is when I wrapped her in foil she didnt really have a bark or burnt ends..I'm not overly concerned about this but just wondering on how come? Was temp to low or is this something i do later??

I think your temps were too low. What was the IT at 4 hours?
Like you, we're not that concerned about bark. You should have a dandy smoke ring!

 

[SmokinAl]

I don’t wrap my briskets, but if I’m in a hurry to get it done I will. But I won’t wrap them until I get the bark I’m looking for. You may want to try cooking them at a higher temp. I go 270-280 & there is virtually no stall, & I get real good bark.

HOT & FAST, NO WRAP BRISKET ON THE LANG

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Al

 

[Tulkas13]

So um...yea call me a dumb ass but I didnt even check the IT. Everything I read bout wrapping ur brisket said either 4 hours or 6 hours n even people I talked to said the same thing. So I split it down the center n did it at 5. Checking the temp didnt even occur to me since I know there was no way I was near the completion of my journey.
Just went to check my charcoal I might have choaked it out lmao o well its relighting now with some fresh charcoal :-) should be back up in no time :-)

 

[Tulkas13]

I think your temps were too low. What was the IT at 4 hours?
Like you, we're not that concerned about bark. You should have a dandy smoke ring!

I cant wait to see my smoke ring. Using hickory split logs.

 

[Tulkas13]

That closer to the 200 side makes it slow process for bark

Yea I figured so but wanted to ask just in case anyways since this is my first time n all. Rather ask to many questions lol. Was trying to keep it round 225 to 250 but it got little cooler then I thought it would last night n with wind. So it ended up keeping it lower then I wanted. But I'm off today n tomorrow. So I'm in no hurry lol

 

[SmokyMose]

So um...yea call me a dumb ass but I didnt even check the IT. Everything I read bout wrapping ur brisket said either 4 hours or 6 hours n even people I talked to said the same thing. So I split it down the center n did it at 5. Checking the temp didnt even occur to me since I know there was no way I was near the completion of my journey.
Just went to check my charcoal I might have choaked it out lmao o well its relighting now with some fresh charcoal :-) should be back up in no time :-)

I doubt you heard about going by hours here. It's mostly about IT and/or "probe tenderness".
My off-set likes to run in the 260 to 280 range. I like to get through the stall (usually around 160 IT, but like Al said, at those temps you don't get much of a stall) before wrapping. That could be 3-1/2 hours or 5 hours.
Don't let your fire go out :-)

 

[Tulkas13]

I doubt you heard about going by hours here. It's mostly about IT and/or "probe tenderness".
My off-set likes to run in the 260 to 280 range. I like to get through the stall (usually around 160 IT, but like Al said, at those temps you don't get much of a stall) before wrapping. That could be 3-1/2 hours or 5 hours.
Don't let your fire go out :-)

Naw it was just what I've read not just from on here but other places as where on when they wrapped it I was using it as a guideline only. I figured 5 was a good number :-)
My fire is already going strong :-)
Bout to hit the 12 hour mark here soon. Thinking bout unwrapping it in bout 30 minutes when I put my pork butt on n checking the temp.

 

[Chasdev]

My experience with cooking brisket at 200/225 is that it will take 20 hours.

 

[Tulkas13]

My experience with cooking brisket at 200/225 is that it will take 20 hours.

That's gonna b fun lol

 

[Tulkas13]

Well just put my pork butt on the smoker. Checked the temp of the brisket. Shes sitting at 183-186 n this is checking at several different locations. :-)

 

[Tulkas13]

It's been 13 hours since I put it on the smoker. It tempt at 205 in several places n I did the toothpick test also slid in like melted butter. So I pulled it. It's now inside of a towel inside of a cooler. I can now only pray it's done lol

 

[olaf]

It's been 13 hours since I put it on the smoker. It tempt at 205 in several places n I did the toothpick test also slid in like melted butter. So I pulled it. It's now inside of a towel inside of a cooler. I can now only pray it's done lol

It's done I normally give it a little more time on the smoke my temp is 225 then wrap at the stall. I'll bump it up to 250 when I get impatient.

 

[Tulkas13]

It's done I normally give it a little more time on the smoke my temp is 225 then wrap at the stall. I'll bump it up to 250 when I get impatient.

I'm excited to try it. It's my first so :-) always room to improve!

 

[Tulkas13]

Heres some pictures of my brisket came out perfect!!!!!!!!!!!!!!!!!!

 

[912smoker]

Yes sir great bark and a great job !

 

[PPG1]

Great job! Patience is a virtue.

 

[Smoking Audi]

Looks delish! Looking forward to my first brisket