Making a full brisket

[recoush]

decided time to do a brisket got a full point rub and in the smoker at 225 since 6am cst making 160 at 1000 dropping a little seems to be the stall seeing as it only been 4 hours assuming is sit tight to 166 up before I wrap it ? Hickory and mesquite water and chunks smoke rising all seems good for 8 lbs of brisket

 

[gmc2003]

Sounds like your on your way to a delicious meal. Wrapping at the stale(160ish*) is a good plan. Let us know how it turns out.

Chris

 

[recoush]

Yeah Man made it over the stall 166 and wrapped back in the smoker! BOught that maverick at HD for 30 bucks only 1 probe seems to be OK want the dual or 4 guess i have to order that and butcher paper from the amazon.

 

[recoush]

forgot butcher paper went to the Mariano's over here and asked the butcher said no we don't sell it but what are you cooking said full point brisket he said here you go Dang i like good customer service!

 

[SmokinAl]

Sounds like everything is going according to plan!
Al

 

[recoush]

Thank you sir!

 

[recoush]

L

 

[recoush]

Some photos from yesterday anniversary meal turned out great 166 wrap 203 remove then into cooler about 8 hours to complete plus 3 to cool only minor issue should have let it sit 20 min before the cooler great otherwise

 

[petehalsted]

Looks good from here! The point looks really good.

 

[Rings Я Us]

Yeah.. let it breath and go down 5 or 10 degrees before cooler is good.
Nice job!