Need your help. Brisket

[Artos]

What do you mean by the stall J...I wrapped @ 160 & put back fat side down. When I put the probe back in the new location read 168 & had resistance / still tough.

I just wasn't sure if the fat was supposed to be back down when wrapped & same with how you rest...I'm another who is brisket challenged with the VERY few I've tried & decided to tackle / deal with success or failure seeing this thread. The bark 'looked' good, but not sure what I'm actually supposed to note & balance vs just watching for 160.

[oktx]

What do you mean by the stall J...I wrapped @ 160 & put back fat side down. When I put the probe back in the new location read 168 & had resistance / still tough.

I just wasn't sure if the fat was supposed to be back down when wrapped & same with how you rest...I'm another who is brisket challenged with the VERY few I've tried & decided to tackle / deal with success or failure seeing this thread. The bark 'looked' good, but not sure what I'm actually supposed to note & balance vs just watching for 160.

When the meat starts sweating and the IT stops rising. This May last an hour or more.

[Burntorange Bowhunter]

To me, it doesn't look done. Most people think dry/tough means cooked too long, its the exact opposite. The other thing people always make the mistake of is cooking by time, instead of tenderness when it comes to brisket. The probe should push in and pull out with no effort.

I can cook a brisket that falls apart for tacos or one that slices. I've never used a thermometer in 30+ years of cooking. My same method produces hog or deer hind quarters that you can pull the bone out of.

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[Artos]

So what happens if you wrap before a stall?? Think I'm ok but just curious.

[Gumbo Man]

Cooked one for Easter lunch. I guess I got lucky, turned out great

Injected, wrapped with pink butcher paper after stall. Pull off at 203F.....long rest in Yeti. Ended up super tender and moist.

That looks awesome LG.

[muddyz]

Nothing, wrapping just prevents it from picking up too much smoke flavor on the longer cooks, as well as helps keep it moist. But it doesn't steam it like foil will.

If you have good bark when you wrap, you are good to go. Just keep cooking from there.

[RobinHood]

Need your help. Brisket

Nothing, wrapping just prevents it from picking up too much smoke flavor on the longer cooks, as well as helps keep it moist. But it doesn't steam it like foil will.

If you have good bark when you wrap, you are good to go. Just keep cooking from there.

The meat will only absorb smoke for the first 3 or so hours. After that you’re just basically cooking. That first 3 or so hours, I concentrate on getting in good smoke, the rest of the time I just let it roll.
Hell I know folks that will do a brisket for around 4 hours and finish it in the oven. I won’t do that. I like babysitting the pit and being proud of the result of my babysitting and fire management


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[Tyrex750]

Put mine on at 10 yesterday morning, and wrapped it at around 7 pm. Put some wagyu tallow on the paper and brisket. Checked it at 4:30 this morning, was right on temp. Set the treager to the warm setting and put it in the cooler at 8. We ate at 12 and it was money.

[Texastaxi]

The meat will only absorb smoke for the first 3 or so hours. After that you’re just basically cooking. That first 3 or so hours, I concentrate on getting in good smoke, the rest of the time I just let it roll.
Hell I know folks that will do a brisket for around 4 hours and finish it in the oven. I won’t do that. I like babysitting the pit and being proud of the result of my babysitting and fire management


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What you meant to say is you like drinking while it's finishing, but there ain't no shame in that game!

The real question is, what does BoB say?

[sling shot]

Nothing worth eating should take this long to cook [emoji3]

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[Puggy625]

Nothing worth eating should take this long to cook [emoji3]

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Somebody get a rope. [emoji1787]

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[sling shot]

Somebody get a steak [emoji6]

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[rolylane6]

Somebody get a rope. [emoji1787]

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A ropes too good for him! [emoji3]

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[RobinHood]

Nothing worth eating should take this long to cook [emoji3]

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Sure it is.
13 hour cook, 6 hour rest




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[rolylane6]

Sure it is.
13 hour cook, 6 hour rest




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Money!!!
And a week wouldn't be too long to work for those results! So 12-18 hrs is nothing

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