Trying again… brisket going in.

[SmokerNTraining]

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

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

Keith
[/QUOTE]
Lmao!

That’s what we said when I read the reply about checking it. We both said, won’t that let a lot of heat out and take like 40 min to fully recover? we just decided we’re gonna leave it til 175 then wrap it and put it in the oven to finish.

 

[chopsaw]

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

Keith

Lmao!

That’s what we said when I read the reply about checking it. We both said, won’t that let a lot of heat out and take like 40 min to fully recover? we just decided we’re gonna leave it til 175 then wrap it and put it in the oven to finish.
[/QUOTE]
Good plan . Also your temp is good . If you need to bump it do 250 tops . I’m saying 250 without knowing if yours run hot or cold . I advise not to set it to 275 because you might run the risk of tripping the high limit switch . One reason I wanted to know what smoker you were using . That makes a difference in temps and other things .

 

[SmokerNTraining]

Lmao!

That’s what we said when I read the reply about checking it. We both said, won’t that let a lot of heat out and take like 40 min to fully recover? we just decided we’re gonna leave it til 175 then wrap it and put it in the oven to finish.

Good plan . Also your temp is good . If you need to bump it do 250 tops . I’m saying 250 without knowing if yours run hot or cold . I advise not to set it to 275 because you might run the risk of tripping the high limit switch . One reason I wanted to know what smoker you were using . That makes a difference in temps and other things .
[/QUOTE]

Yeah. When I first started I set it to 230 for 45 min prior to using and put oven thermometer in to check the temp. It showed like 225. Once the temp dropped to 38 in the early morning I bumped it up to 235 to help keep temp stable.

On a side note, this new bag of post oak (B&B) is the first time that a single sleeve of dry wood chips lasted hours! The Western brand I was adding chips like every 30-35 min.

 

[schlotz]

For next time: think about modifying your smoker with the 'mailbox' mod. Makes a BIG difference. Plenty of threads here on the mod.

 

[SmokerNTraining]

For next time: think about modifying your smoker with the 'mailbox' mod. Makes a BIG difference. Plenty of threads here on the mod.

I’m gonna look that up. Thanks!

 

[chopsaw]

Mines a 30 , but I have it setup like this .

You can also run a tube or tray inside the smoker .

 

[1MoreFord]

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

S SmokerNTraining
If you do a high temp cook be prepared for possibility of the brisket going higher in IT before probing tender. I've had one go to ~210F when cooking @ 325F.

 

[SmokerNTraining]

Lmao!

That’s what we said when I read the reply about checking it. We both said, won’t that let a lot of heat out and take like 40 min to fully recover? we just decided we’re gonna leave it til 175 then wrap it and put it in the oven to finish.

Good plan . Also your temp is good . If you need to bump it do 250 tops . I’m saying 250 without knowing if yours run hot or cold . I advise not to set it to 275 because you might run the risk of tripping the high limit switch . One reason I wanted to know what smoker you were using . That makes a difference in temps and other things .
[/QUOTE]

I got to lay down for a couple hours and my husband came and told me that it was at 171 and then all of a sudden it dropped back down to 170. I assume it hit the stall. At this point I went down to just pull it out and the bark is set pretty nicely except for some liquid in certain parts and I wrapped it and it’s in the oven

Possible issue? It looks like I had set the smoker timer for like 18 hours thinking it would be done before that. The brisket was prob on the grill with the heat turned off for 30-60 min. It was 160 when we removed it from the smoker and wrapped it. Temp is going back up now on the oven. Is this going to cause me issues?

 

[babydocsmoke]

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

So, this is what I personally need to try. I've always wrapped, and I wonder how it would go without wrapping. Mostly just using the pellet grill these days. Really liking my dino bones (I know this is a very different piece of meat) but lots of people recommend wrapping them....and I just do 275 until tender and rest for an hour.

They're always fantastic.

 

[sandyut]

So, this is what I personally need to try. I've always wrapped, and I wonder how it would go without wrapping. Mostly just using the pellet grill these days. Really liking my dino bones (I know this is a very different piece of meat) but lots of people recommend wrapping them....and I just do 275 until tender and rest for an hour.

They're always fantastic.

When I started out I wrapped big cuts (tried foil, paper), did the 3, 2, 1 on ribs and all that. Now I just run it all till probe tender without messing around. I like it that way. Dinos are so marbled I dont see why a wrap would be warranted. I am running a pellet smoker as well.

 

[SmokerNTraining]

When I started out I wrapped big cuts (tried foil, paper), did the 3, 2, 1 on ribs and all that. Now I just run it all till probe tender without messing around. I like it that way. Dinos are so marbled I dont see why a wrap would be warranted. I am running a pellet smoker as well.

When you do it unwrapped the whole time can you just swap your oven at the 165-175 temp range and finish it in oven unwrapped?

 

[voyager 663rd]

S SmokerNTraining
If you do a high temp cook be prepared for possibility of the brisket going higher in IT before probing tender. I've had one go to ~210F when cooking @ 325F.

remote thermo fixes that