First Post

[Troy Benningfield]

Hello all!! Live in Ky, smoking on a 250gal off set smoker. I have a couple of questions on smoking prime brisket, I usually don't wrap till the end when I cooler them for up to 4hrs and the results are always good for me. Whole packer brisket, has anyone just wrapped the point and left the flat open, to get the point the same temp as the flat. Thanks

 

[Rings Я Us]

Hey.. welcome to SMF .
Should be someone that knows about that.. I have only put foil under the flat and around the flat loosely to help slow down its cooking.. Not sure if the foil helped much but I thought it would help keep more heat away ..
Good luck in your future smoking adventures..
Happy Holidays.

 

[forkin pork]

Welcome to SMF, I too am new but only to SMF, not to BBQ smoking. I do BBQ brisket in KCBS competitions.
I never foiled the point and have only seen it done a few times by other competitors, so not a bad thing.
I cook mine at 225-250* till the temp stalls for about 45 minutes, no more, then I foil the whole brisket till it gets to 170*, then I unfoil and cook to 183* no more, put off cooker, wrap in foil,,,,and a blanket and let it rest in a cooler for 1hr maybe more if need be due to competition timing.
I hope this helps with your brisket, you just got to find what you like to do and feels comfortable in doing.

 

[Troy Benningfield]

Hey forkin pork, I have smoked several brisket always prime grade for myself and I have never wrapped. I pull at 198* wrap in foil (because I love the juice it contains when I open to slice) put in a cooler to rest sometimes up to 4 hrs. Bark is always really dark, looks burnt but taste really good. I am doing a cook this weekend but I am smoking 6 prime briskets for people for their Christmas dinners. Not sure all would like the bark as I do, so my thought to be consistent is too wrap in foil after the bark gets a good look and texture, I was thinking after the stall but before pulling at 198* to rest in cooler. Any concerns with this you see. I got some good garlic red tators that I'm going to throw in when they pick up their brisket cause I am in the Christmas spirit.

 

[forkin pork]

No I have no concerns, as it seems like to know what you are doing. Everyone has their own technic and none are wrong, if it works for you, that's great.
If you feel like trying something new, specially if you already know what you are doing, then go for it if you feel comfortable, and sound like you know.
Goodluck, I'm sure things will turn out great, Happy Holidays!
Let us know how things turn out!

 

[Troy Benningfield]

8 Briskets, 8 Pork butts and 1 Pork Belly. Stayed up for 48hrs making Christmas dinners. I did wait and wrap the Briskets after the stall this time and the bark turned out amazing.

 

[gary s]

Good afternoon and welcome to the forum from a cold, cloudy day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about everything.

Gary