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When should I wrap brisket

binnesman

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Hit stall been at the 157 mark for awhile 15 lbs brisket started at 10:15pm at 230 pretty steady on my pellet smoker. Been spritzing with apple cider vinegar and the brisket has so great color now. When should I wrap ? was going to wait to 165 and then turn up smoker to 250. Any suggestions
 

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pineywoods

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I put it in a disposable aluminum pan at 160-165 and cover the pan with foil
 

binnesman

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Going to wrap mine in butcher paper and beef tallow that I smoked.
 

SmokingUPnorth

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I saw your other post about the stall. I’d wrap it now, crank it up to 250 or so and let it run its course. What time are you serving it?
 

HalfSmoked

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Sorry but I belong to the never wrap group. Opening the smoker to spritz is also killing your cooking time. If your looking your not cooking. My $.02

Warren
 

schlotz

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If it's been in the stall for an hour or more and your intention is to wrap in BP, then I would say you can do so anytime. Nothing wrong with bumping the temp as well. Just make sure you have the probe back in the center of the thickest part of the flat and keep monitoring. HalfSmoked HalfSmoked is right, the continual opening of the smoker to spritz really creates large temp swings which hinders progress.
 

leol2

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I agree with the other posters. Wrap when the bark is how you like it. Sometimes I wrap and sometimes leave it naked. Crank up the heat if the bark meets your satisfaction to get through the stall. Once I get the bark the way I want it I crank up the heat to 275. Remember every time you spritz you are adding moisture to the meat.

Hear is 1 way Malcolm Reed at Howtobbqright does it

  1. Prepare offset Bbq pit for indirect cooking at 275 degrees using splits of Pecan wood for fuel. (Any style pit can be substituted just maintain 275 degrees)
  2. Remove brisket from cryovac packaging and blot excess moisture with paper towel. Trim excess fat to 1/4”. Remove sinew (silver skin) from flat and any discolored meat around the edges.
  3. Combine Kosher Salt and Black Pepper and liberally coat all sides of the brisket then add a light layer of Killer Hogs Hot Rub.
  4. Place the brisket fat side down on the Bbq pit and smoke until the outside begins to turn dark (about 170 degrees internal).
  5. Wrap the brisket in pink butchers paper and insert a probe thermometer into the thickest portion of the flat.
  6. Place the brisket back on the pit and continue to cook until internal temperature reaches 202-204 degrees.
  7. Rest the brisket in a dry cooler for a minimum of 1 hour before slicing.
 
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binnesman

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Temp at 192 will stick the thermal energy in around 197 see how it feels but looks like it’s turning out to be a 12 hr cook.
 

binnesman

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Just pulled it it was 202 all the around and probe went in easy wrapped it in the towels and it’s in the cooler going to rest 6 hrs
 

SmokinAl

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So let us know how it turns out!
Al
 

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