Another brisket question (I'm a virgin)

[Midway]

I am smoking my first Brisket and hoping my plan will turn out OK. Brisket recipes seem to vary and even the same recipe can have different results with different Brisket’s.

I started with a 12 pound Costo Prime brisket, 11 or less after trimming, Brisket in at 10:30 PM last night on the MAK 2-Star Smoke setting. I made some Merlot spritz using Cab Sav I’ve sprayed on a few times.

9 1/5 hours in, I turned it up to 225 at 7:30 and the middle of the flat probe is 156 degrees, the thick, is it called point?, is 145. It was a cool night and smoke held at around 180 degrees. There is a large difference in thickness, how do I account for an even cook or do I just not worry about it? If I’m supposed to wrap at 160 or 165 should I just average the IT readings? I don't have remote probes either. Is it OK to pierce the butcher paper with a couple probes after I wrap? I don’t have duck fat or beef tallow on hand, butter was suggested as a substitute?

Any other tips or things I should be doing? Thanks.

[Donw]

While you are waiting take a look at this post if you have time: https://pitmaster.amazingribs.com/fo...brisket-method

Personally I don’t worry too much about the point as it seems to take care of itself. I care about the flat more because if it probes like butter then I know the point will be fine. I can’t help with the wrapping or any additives during the wrap since I don’t wrap. I would kick the temp higher than 225 becuase it is going to prolong the cook and that can lead to drying out.
Just my 2¢.

[Oak Smoke]

Very good advice.

[58limited]

I would kick the temp to 250 or 275 at this point, wrap when you come out of the stall (175ish) and take it to probe tender - 195-205. You don't need to add any liquid unless you want to: beef broth, fat, etc are optional. The brisket will make a lot of juice. Rest a few hours in a cooler when you pull off the pit.

[STEbbq]

Yeah, kicking up the temp to 250 or 275 is also good.

[Midway]

I had bumped up the temperature to 250 about an hour ago, thanks.

[smokin fool]

If your jammed for time crank it up to 300+, wouldn't go over 325 though.
Still give yourself time for a good rest.

[STEbbq]

Looks good so far. Keep in mind you will hit the stall soon between 150-160 where it may hold at that temps for hours. You want to pull it when the probe goes into the meat like warm butter so you can start checking for that feel in the 190s.

I would not worry about the thickness of the meat. You can wrap around 165-170 if you want but it is optional.
Piercing the paper is fine. No need for any butter but if you want to use what you have on hand, it is also fine.

More tips here:

https://amazingribs.com/tested-recip...t-texas-style/

[glitchy]

In general, you’re cooking until the flat is probe tender. From your pics, it doesn’t appear there’s a probe in the center of the flat. Most people also do a very long (3+ hours) hold in a cooler, cambro, or oven on keep warm. Many people test for tender by feel, some cook to temp. In the past, I’ve gone strictly by the feel of the flat (usually ends up between 198-203°), then done the hold. I usually get good results, but occasionally the flat ends up a little dry. I’ve been thinking my next one I’m going to cook until flat is 190, let it set 10-15 mins, then put in 170° oven 5+ hours to let the hold tenderize the flat.

The point usually has so much fat you have low risk of drying it out, but I’m sure there’s always an exception.

[bbqLuv]

Ditto

[texastweeter]

I wrap with paper when bark is set. Yes fine to probe through paper. I don't add anything to the wrap, don't spritz either. I inject, then dry brine. Then I bind with hotsause and my personal rub. Mine rides 225° over red oak the entire time. I monitor at the thickest part of the flat. When it is probe tender, I pull wrap it, butcher paper and all in foil and let rest 4+ hour in a cambrio or cooler. Slice and serve.

[bbqLuv]

I wrap at ~170*F =/-. I just as soon use foil as opposed to paper to collect the juices. I like to pour the juices back over it when done and sliced.
I like to inject it with beef broth.

[Bob K]

The wrap/don’t wrap thing confused me when I started, so just in case you’re unsure…the main purpose of wrapping is to speed things up. Unwrapped, the stall can last hours, you’ll just sit around 160 wondering what you did wrong. Not always with a smaller brisket like that though.

The wrap also softens the bark. Some view that as a positive, others don’t. Wrapping with paper speeds things almost as much as foil. Paper will soften the bark less than foil, but foil will hold the juices as noted above. It’s just a preference decision. If you’re going to wrap, temp isn’t all that important, just wrap when you have the color and bark you like.

My preference now after trying all different ways is the foil boat (look for Chud’s bbq on YT). This gives most of the speed but still lets the top bark get crispy. When it probes like butter (don’t poke through the foil, ask me how I know…) I will let it rest until it drops to ~170, then put it boat and all into my toaster oven at 155 for hours, overnight even. Good luck!

[Midway]

I think it is done, the two probes are at 206 and 199 and my instant thermometer feels good when putting in the Brisket and is around 205 but I can't see exactly where I am checking with the butcher paper. Think I will turn off the MAK 2-Star, take it out when the MAK cools down enough, wrap it in a towel and put in a cooler. I plan on having it carved and on the table by 6:30 Pacific. A 4 1/2 hour rest should be OK I assume. Thanks for the help. Go Cougs!

[Draznnl]

Yes, a 4 1/2 hour rest in a cooler should be fine.

[DesertRaider]

The beauty of this site is all the knowledge. At least a million years if you count up all the members, and probably (assuredly) much higher when you consider that some folks here have been working a smoker since they dropped their teething ring.

Looks good, let us know how it tastes!

[FireMan]

We do want to know the all important taste test & just maybe a pic or two of the sliced result. We need that so the whole group is satiated, motivated & promulgated! Yessir!

[ItsAllGoneToTheDogs]

Brisket is big enough, I'd suggest next time just putting it on the MAK around 9-10pm at 225, or on smoke mode for an hour or so and bump it up to 225 or at least 200 before bed.. Smoke mode is just too low to safely get a hunk of brisket up to a safe temp fast enough. That only being an 11lber you might be ok, but next time I promise it won't be done in 9 hours while you're sleeping at 225 Everyone else gave you great advice as well.

[Mosca]

So how was it?

[Midway]

It was a big hit with the group, most who have smoked Brisket many times themselves. They said I nailed it. Now I am very picky and thought the end of the flat could have been better but the point and the larger parts of the flat I was happy with. I didn't think to take pictures as the guests started arriving. They made a good sized dent in a lot of beef. Thanks for all the help.

[J-Melt]

Glad to hear!!! It will be a very rare day when the end of the flat comes out anything but dry. If the majority of the flat is good, then that is a major victory!