Trying again… brisket going in.

[SmokerNTraining]

Second attempt.
Pre-trim: 18.8lb prime from Costco.
Post: 15.3lb.
Smoker: MBE 40”
Seasoning: mustard binder, hard 8 bbq (outta Dallas). Basically salt, pepper, garlic.
Wood: Post oak

Went into smoker at 6pm at 225. Taking recommendations from the posts I’ve read , I’ll let it go until 165 AND the bark is set. Then wrap in butcher paper and back in until probe tender. Open the paper for like 20 min, and then rewrap and place in cooler for 5 hour rest.

 

[912smoker]

Sounds like a solid plan.
But remember...............
Pics or it didn't happen
I would put the paper wrapped brisket in a pan if you have room.

Keith

 

[gmc2003]

Good luck sounds like your all set.

Chris

 

[chopsaw]

I don't do the cooler rest , but let the temp of the brisket start to drop before the cooler hold .

 

[SmokerNTraining]

Sounds like a solid plan.
But remember...............
Pics or it didn't happen
I would put the paper wrapped brisket in a pan if you have room.

Keith

Thanks for the reminder. Here’s some
Pics. I cut a little too much off on a small spot. It’s now been 11 1/2 hours and temp is at 155. Seems to be going up about two degrees an hour. It’s been a long night and still a ways to go.

 

[SmokerNTraining]

Thanks for the reminder. Here’s some
Pics. I cut a little too much off on a small spot. It’s now been 11 1/2 hours and temp is at 155. Seems to be going up about two degrees an hour. It’s been a long night and still a ways to go.

 

[texomakid]

We love pics

 

[SmokerNTraining]

I don't do the cooler rest , but let the temp of the brisket start to drop before the cooler hold .

I had read to let it cool on counter for like 30 min before moving forward with the cooler rest, to drop that temp and ensure cooking stops?

 

[schlotz]

Personally, I'd wait further into the stall before wrapping, i.e. IT 175º. Wrapping later (w/butcher paper) helps to ensure the final result doesn't take on a pot roast flavor. The 225º thing is way over rated IMO, been smoking mine at 275º for years now. Saves on time, it significantly reduces the stall period and results are the same. JMTC . Like others have said, if pulled when tender let it rest open on the counter until the IT drops 5º or so to ensure the cooking has stopped before resting in a cooler with towels. BTW resting it for 2 hours is very beneficial.

 

[SmokerNTraining]

Personally, I'd wait further into the stall before wrapping, i.e. IT 175º. Wrapping later (w/butcher paper) helps to ensure the final result doesn't take on a pot roast flavor. The 225º thing is way over rated IMO, been smoking mine at 275º for years now. Saves on time, it significantly reduces the stall period and results are the same. JMTC . Like others have said, if pulled when tender let it rest open on the counter until the IT drops 5º or so to ensure the cooking has stopped before resting in a cooler with towels. BTW resting it for 2 hours is very beneficial.

So just let it keep going til 275. Is it normal for the temp to increase only two degrees an hour?

 

[Timber II]

Watching….this is on my to do list….after duck and goose seasons are over. Good luck

 

[schlotz]

I run my smoker at 275º and let the brisket IT (thickest part of the flat) reach 175º before I would wrap. The stall usually sets in around 160º. It's at this point the meat is evaporating at a rate that the IT will not increase until enough of the moisture has dissipated which can take a couple of hours. Once it gets past the stall the IT will increase faster.

 

[voyager 663rd]

Consider high heat smoke next time. Only takes about 6 hr or so and NO overnight. Works like a charm.

 

[chopsaw]

I had read to let it cool on counter for like 30 min before moving forward with the cooler rest, to drop that temp and ensure cooking stops?

You're gonna need to do a few and figure out what works for you , but yes , it's stops the rise in temp , and helps to avoid over cooking .

Just stay with what you have going now , follow Matts advice , and worry about next time , next time .

I do a different method , but you don't need to hear about it now . Let's see where you end up .

 

[SmokerNTraining]

You're gonna need to do a few and figure out what works for you , but yes , it's stops the rise in temp , and helps to avoid over cooking .

Just stay with what you have going now , follow Matts advice , and worry about next time , next time .

I do a different method , but you don't need to hear about it now . Let's see where you end up .

Thanks.

 

[912smoker]

It's not necessarily the IT but when the bark is set good and doesn't rub off.
You tend to getting better results by waiting to wrap at °175 or so.

Keith

 

[chopsaw]

Is this good advice?

I've pulled them with wet bark . No issues , but I do an oven finish . Either forced to temp / tender , or as a holding spot .
Stay with the plan and advice and see what adjustments you want to make next time if any .
I agree with Keith though . I stopped wrapping all together , but if I do I go to a higher IT . 175 / 185 .
Start with 165 and see what it's like . If you think it's to wet , let it go higher .
What are you smoking on ? Maybe I missed it . '

Never mind I see it . Close the door !!! Lol .

 

[SmokerNTraining]

I've pulled them with wet bark . No issues , but I do an oven finish . Either forced to temp / tender , or as a holding spot .
Stay with the plan and advice and see what adjustments you want to make next time if any .
I agree with Keith though . I stopped wrapping all together , but if I do I go to a higher IT . 175 / 185 .
Start with 165 and see what it's like . If you think it's to wet , let it go higher .
What are you smoking on ? Maybe I missed it . '

Never mind I see it . Close the door !!! Lol .

It’s a MBE 40”

 

[912smoker]

[QUOTE="chopsaw, post: 2608079,
Close the door !!! Lol .
[/QUOTE]

Yes you lose a lot of heat and the MES takes a while to recover.

Keith

 

[sandyut]

I run my smoker at 275º

Same, I run them at 275 for the entire cook. No wrap no fuss. Cook till probe tender, rest, eat, drink, be happy.