Need help with brisket

[SmokinHot77]

I put brisket on smoker at 8pm last night at 200. It's 2:00 and internal has stalled at 175. Can I wrap now to bring to 295 or what should I do?

 

[tx smoker]

Can I wrap now to bring to 295 or what should I do?

Yes you can. Matter of fact, it's taken all the smoke it's going to take so it can be put in a pan, covered, and finished in a 300 degree oven with absolutely no difference in flavor...just the amount of time to get it done.

Robert

 

[SmokinHot77]

Yes you can. Matter of fact, it's taken all the smoke it's going to take so it can be put in a pan, covered, and finished in a 300 degree oven with absolutely no difference in flavor...just the amount of time to get it done.

Robert

Thank you!! It looks fabulous, I usually smoke at 225 but hubby changed it so I appreciate your help!

 

[SmokinEdge]

I put brisket on smoker at 8pm last night at 200. It's 2:00 and internal has stalled at 175. Can I wrap now to bring to 295 or what should I do?

Meat internal temp trails the pit temp by about 20 degrees, so cooking at 200F pit temp you are right at the highest meat IT you can get at 175. Turn up the pit temp or foil and go into the oven.

 

[tx smoker]

Thank you!! It looks fabulous, I usually smoke at 225 but hubby changed it so I appreciate your help!

You are more than welcome.That's part of what we are here for. As an aside, your dilemma is the exact reason so many people (myself included) have gone to hot and fast for brisket. Running the smoker 275 to 300. No difference in the finished product, it just takes a lot less time to cook.

Robert

 

[JckDanls 07]

Can I wrap now to bring to 295

Please..Please... Please.. DO NOT take it to 295` IT (I'm sure it's a typo)... @ 195 start probe testing for tenderness...