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First Smoked Brisket best cooling methods?

Smokes & Oaks

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Hey guys, new to smoking and the forum!

I just finished my first 28 hour smoke on a 16lb brisket. I had it wrapped in butcher paper for the back end and when it hit 195, I took it out and placed it in a large cooler lined with foil. I kept it in the juices wrapped in the butcher paper, then covered with towels. I’m worried I may have ruined it by not putting fresh paper and leaving the juices in there. Any concerns? I’m hoping to rest for 4-6 hours before cutting for dinner. Thanks!
 

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jcam222

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Testing it on the juices is what you want in my opinion. Gives the meat time to take some of those juices back in. I think you will be just fine.
 

Brokenhandle

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^^^^^ what he said! I would think it will be good to go. It looks really good. Did it probe tender before you pulled it? They can be probe tender anywhere between 195 to roughly 210, each one can be different. And welcome from iowa!

Ryan
 

Smokes & Oaks

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Thanks all! I rolled with it and after about 6 hours pulled it out. Meat was still hot and very juicy!
Yes it proved very tender. I was worried as I had 2 probes in for the full smoke and one was at 205 in the thickest part at the other was at 190 in a thinner area. I may have gotten the second probe into the tissue area so maybe cooler there? Either way, pulled it out and rested for the 6 hours and it came out great.

Any tips to fight the stall? 28 hours was a bit rough. Probably stalled for 8-10 hours between 152-160. Finally wrapped at 160 and another 8 hours finished it off. Thanks all, Southern California here!
 

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Brokenhandle

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What temp was your smoker? Some have went with hot and fast...running at 275 or maybe higher.

Ryan
 

SmokinAl

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Your brisket looks fantastic to me!
I do what Ryan does, hot & fast, 270-280.
Some even run at 325+.
But there are the old school guys that just go with 225 for as long as it takes.
I would experiment & try different methods & find what works for you.
Al
 

Smokes & Oaks

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thanks, it came out surprisingly well for my first try. Definitely looking forward to it again, but want to try a smaller cut, 16lb was a lot to work with.

I found a recipe that had me stay at 185 until hitting 165, then going to 225 for the rest of the cook. So I followed that. Sounds like I could’ve gone up to 225-250 earlier?
Mike
 

Brokenhandle

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thanks, it came out surprisingly well for my first try. Definitely looking forward to it again, but want to try a smaller cut, 16lb was a lot to work with.

I found a recipe that had me stay at 185 until hitting 165, then going to 225 for the rest of the cook. So I followed that. Sounds like I could’ve gone up to 225-250 earlier?
Mike
I would start at 225 or 250, unless you want more long smokes like you just did. Or try at 275...everyone has their own perspective. Then you will know what you prefer without it taking so long.

Ryan
 

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