Still new, trying second brisket

[CastleYork]

CastleYork here again from DFW area TX. Second brisket. For some unknown reason, I set my smoker to 180 degrees. The 17 pound brisket has stalled at 140. It’s been at 140 for several hours. I’ve increased the temperature to 225. I assume that’s the correct thing to do. I could also wrap it in butcher paper. Any thoughts? I really just didn’t check the recipe. I had it in my head 180 was correct. But upon further review that seems low for a Traeger.
Looking for some advice here. Thanks!

 

[schlotz]

You can smoke at any number of different temps and get good results. Personally, 180º is way too low. Many do it at 225º but I have settled in on 275º which greatly shortens the time and in some cases (every brisket is different) reduces the stall. Another approach would be to wrap in butcher paper when the IT at the thickest part of the flat reaches the stall. Again, I tend to wait a bit longer preferring to wrap after its has been in the stall for a while. IT 170º'ish. Curious, is the brisket 17# after trim or before?

 

[bauchjw]

Can’t really add much beyond that. 180 is lower than where most people start a brisket. If you’re in a hurry 275 won’t be a bad thing. I’ll just emphasize 17 pounds is a huge hunk of meat and that is going to take a huge amount of time!

 

[CastleYork]

You can smoke at any number of different temps and get good results. Personally, 180º is way too low. Many do it at 225º but I have settled in on 275º which greatly shortens the time and in some cases (every brisket is different) reduces the stall. Another approach would be to wrap in butcher paper when the IT at the thickest part of the flat reaches the stall. Again, I tend to wait a bit longer preferring to wrap after its has been in the stall for a while. IT 170º'ish. Curious, is the brisket 17# after trim or before?

16.4 post trim. 19.3 from Costco.

 

[CastleYork]

I agree. Probably my first mistake was the size. Now I did start it at 4 pm. So I assumed by 4 am I’d be in the stall and wrapped. Targeted pulling the cook at 10:30 for a two hour rest. Serve at end of first quarter. Good news is bumping g the temp got me to 160 in about 70 minutes so I went ahead and wrapped that chunk in 2 layers of butcher paper. Fingers crossed I get it to 200 before the game starts.

not done this much, but at this point I think I just have to wait. I am a bit concerned the brisket seems firmer than I’d like at the wrap stage but not like I really know. Hoping this is like a roast and it will just magically become fork tender at some point.

Thanks for the help!

 

[CastleYork]

One other question, is 200 degrees a super hard fast rule? Can I pull it at 195 if I get rushed? The goal here is a good result, so if it needs to wait so be it. Just curious on thoughts.
Thanks again!

 

[schlotz]

A bit late in the response but there is NO hard fast rule on temp. Temp is only a guideline to know when to start probing for tenderness. Basically you are looking to probe in many places on the flat (not the point) for little/no resistance. The feel is like probing a jar of peanut butter. If it doesn't feel right, wait for a few degree rise in temp then probe again. Repeat if necessary.

How did it turn out?

 

[tallbm]

One other question, is 200 degrees a super hard fast rule? Can I pull it at 195 if I get rushed? The goal here is a good result, so if it needs to wait so be it. Just curious on thoughts.
Thanks again!

Hi there and welcome!

Sorry buddy but you are just out of time. Briskets are neve done by time or temp. They only done when they are tender.
You check for tenderness by stabbing all over with something like a kabob skewer and if it goes in ALL OVER without resistance it is tender and therefore done.

You can start checking for tenderness at 198F internal temp but chances are it won't be tender. You keep checking every couple degrees it raises.

A brisket that big isn't a bad thing. You just have to time things properly and time it so you try and finish 4 hours early. IF it doesnt finish early then you have 4 hours of buffer, if it does finish early you just tightly wrap in 2 layers of foil, then tightly wrap in 3 bath towels and set on the counter and 4-5 hours later it will still be steaming hot and ready to eat.

The Point muscle may be ready but no way the Flat muscle will be ready, it always takes the longest. Best of luck with it and if it's dry and tough that means its under cooked. Don't throw it out just plan to finish it off in the oven with a little bbq sauce tomorrow and it will be amazing once fully cooked :)

 

[bigfurmn]

Ok so ummm... What happened??? Did you take any pictures? We love pictures of food here.

 

[bauchjw]

Ok so ummm... What happened??? Did you take any pictures? We love pictures of food here.

Yes! What happened? When you pulled at 160 it would absolutely be firm! The connective tissue, etc hasn’t rendered yet! It must have been a hell of a stall though!!!! Any pictures?