New to the Q

[Gitkrunk]

Picked up a woodwind smoker for brisket. I’ve done 3 now over the summer. So far I’ve learned all briskets finish at a different time and temp... which has been painful when it’s 6pm and it’s still not done and I still need to rest it :(

Tried just leaving brisket till done, crutching with foil, crutching with peach paper.

So I like how juicey and how the cook time seems to be lowered by crutching the stall.

But I like how the bark is crispy when I do not wrap. Seems like when I wrap I get carmalized bark but it’s softer/chewer.

I have been changing my seasoning with each brisket (I know one thing at a time) but is it the sugar or does crutching give you softer bark?

Smoker is set at 250
brisket is trimmed trimmed from 15lb down to 12. Leaving 1/4 each fat over meat, cleaning out a lot of the hard decale
Most briskets are getting pulled 198-205 just going for easy in thermometers feel

 

[HalfSmoked]

Yup that's the way it goes they all seem to have their own mind. Patience is a big part of smoking and adult drinks are the other part while waiting. :D
Hey we like photos too.

Warren

 

[KrisUpInSmoke]

You're going to have to wrap it for a couple hours to rest when it's done, which will soften the bark anyway.

You could always trying unwrapping it for the last half hour to an hour and then let it rest unwrapped for a half-hour or so and see if you like the bark and the meat that way. If you think about it, wrapping to rest at 205 increases the IT by five or ten degrees while it's resting which increases tenderness, so experiment with unwrapping for a half hour when it hits 205 (therefore cooking unwrapped to 210 ir 215, and then letting it sit unwrapped for 30 min with no heat. Just to be clear, I haven't tried that, so it's experimental. I'd be watching it doesn't dry out, but that's got to be more moist that not wrapping at all.