If I’d have known in advance this brisket wasn’t going to stall….

[Mosca]

I wouldn’t have gotten up at 4:30 this morning to start it. It’s not the first one that hasn’t stalled (it’s the second), but still. I got physical therapy at 2PM, which is right about when this is going to need to be pulled.

[Jerod Broussard]

I love the temperature games brisket will play. +/- 10 degrees on cook temperature and "tender time" is +/- 8 hours.

[Jerod Broussard]

Mosca I like foil boat when I foil

[Steve R.]

Given the choice, I prefer to git 'r done and have a longer hold. To me, the hold isn't something I do after the cook; it's an important part of the cook

[Henrik]

What Steve said x 100. Just rest that sucker all the way to the finish line, no big deal. In fact, it will be better 👌

[JoeSousa]

I cooked some briskets for dinner yesterday. Was planning on a 12 hour cook with about a 6 hour hold and one of them ended up cooking in about 10 hours so it had an 8 hour hold. Didn't see any detrimental effect of the longer hold. It was still nice and warm when I unwrapped it.

[LA Pork Butt]

Those briskets can be as varied and odd as people. There is just no predicting the genetics and life style of those cows.

[captainlee]

I've had them cook both ways. Best to plan for the longest cook with a good plan to hold. I had a rack of ribs stall on me last night at 170 an wouldn't move. At 185 and starving I pulled them, they were fine.

[Mosca]

Tell you what, it was a damn good brisket. I sliced it up and made burnt end tacos from the actual burnt ends and board scrapings, they were pretty excellent.

And I was 45 minutes late for my PT.

[klflowers]

Glad to see you have your priorities straight

[Cueman]

Along the lines of this topic, I did a brisket for the Fourth of July, it was a Wagyu, 16 pounds. Smoked on a Kamado Joe using a fan temperature control at 225°. I had Thermoworks thermometers in the brisket and in the Kamado. Temperature was extremely consistent. Never spiked up significantly. I put the brisket on at 8:30 PM and when I got up at 4:30 AM internal temperature was 203°. I wrapped it and took it off and since the party was not for 12 hours I elected to put it in the fridge and then reheat in a low oven. The point was excellent but the flat was on the dry side. I did put a large water pan in with the smoke and am wondering if anyone thinks I put in too much water causing the brisket to steam and thereby Cook way too quickly? Can anyone else explain an eight hour smoke at 225° on a 16 pound brisket?

[Santamarina]

I run my pit ~250° and most briskets take about 8 hours. Longest one has been 9 hours. At your lower temp of 225° I’d guess it would take a little longer…but given the variables in each hunk of meat I’m never too surprised at things like this.

[Oak Smoke]

I’ve never needed a water pan in one of my Kamado Joes. In fact they hold moisture so well I have to smoke at a higher temp to get bark. I believe it’s the low air flow that causes all the moisture. I’m no expert on wagyu but thought most of them were probe tender before 203.

[Huskee]

The very first mail order brisket I did from SRF did the same thing. I expected a 12ish hr cook which is my usual, and that thing was at temp by 1-2pm. Frustrating. I of course had guests coming at 6, so couldn't just eat early, so I served a nice crumbly brisket (they thought it was awesome, I was my own critic).

[Woodrow Call]

I think if you get competition briskets of a consistent size and consistent fat content and consistent handling by the supplier, you can plan it with +/- 30 minutes. Otherwise, it decides when its done.