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Brisket first attempt

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  • jofish
    Club Member
    • Jan 2016
    • 10

    Brisket first attempt

    First shot at brisket 12lb. packer on pellet grill
    been on @225 for 7 hours IT 178
    Should I wrap or let it go?
    Looking to serve around 5pm
    Thanks
    Joe
  • tRidiot
    Club Member
    • Dec 2015
    • 718
    • NE OK
    • Traeger BBQ124
      Yoder YS480
      Chargriller Duo gas/charcoal side-by side

    #2
    I dunno, I'm seeing your post at 1019AM Central time, so I think you've got plenty of time to leave it uncovered. This is my preference for most everything on my pellet smoker. I don't know what time zone you're in, so I'd say, you should be good by 3 or 4 to pull it and wrap it and let it rest at that point. 5-6 more hours if you're in Central, an hour less Eastern... that might be pushing it, but I'd personally try to tough it out a little longer, see how much it rises.

    Comment

    • jofish
      Club Member
      • Jan 2016
      • 10

      #3
      Present IT 184
      I'm in the Eastern Time Zone 11:23AM started cook at 4PM
      Plan to wrap and hold

      Comment

      • HorseDoctor
        Charter Member
        • Sep 2014
        • 1147
        • Central Iowa

        #4
        I have no experience with a pellet grill and normally cook brisket at 260-270, but... I would wrap it in foil and maybe bump the temp up some. It'll help prevent drying and make sure you get it done in time to spend a few hours in the faux cambro before serving. That's an important step also. I've had way to many briskets with a mind of their own that took their own sweet time getting "done" from where you are at (178)... I hate making hungry guests wait! Good luck!

        Comment


        • RonB
          RonB commented
          Editing a comment
          I agree - wrap and ramp - the temp could go to at least 275* with no noticeable difference in the finished product. You want to cambro for an hour minimum - longer is better.
      • jofish
        Club Member
        • Jan 2016
        • 10

        #5
        tRidiot
        thanks for the reply

        Comment

        • tRidiot
          Club Member
          • Dec 2015
          • 718
          • NE OK
          • Traeger BBQ124
            Yoder YS480
            Chargriller Duo gas/charcoal side-by side

          #6
          I think you'll be ok unwrapped, if you went from 178 to 184 in roughly 20-25 minutes. Just keep an eye on it, I think you're past the stall and into the finishing phase. Some people have noted a stall with a double peak, but, I think you're past that point. You should notice a fairly steady climb at this point until the end. As noted above, bumping to 275 or so isn't going to hurt anything, could actually help the bark. My preference is to not wrap, pellet smokers don't develop that thick hard crust for the most part, so there's little worry of turning it into a meteorite.

          I think you'll love it.

          Comment

          • jofish
            Club Member
            • Jan 2016
            • 10

            #7
            Thanks for the advice,
            It came out great !
            Pulled from grill @ 2:30 PM wrapped and in Faux Cambro till 5 PM

            Comment

            • KevinG
              Club Member
              • Oct 2016
              • 147
              • Hummelstown ,PA
              • Weber 26.5" kettle
                Weber 22" kettles (two, one at home and one at the hunting cabin)
                Kamado Joe Big Joe, with divide and conquer system (October 2016)
                Weber Smoky Joe portable kettle
                Napoleon 450 RBI gas grill ( currently "mothballed" in the basement)
                Thermapen Mk4 thermometer from ThermoWorks
                Smoke dual probe wireless thermometer by Thermoworks

              #8
              Sounds like you got the logistics just right! Always a fun part of it!

              Comment

              • DWCowles
                Founding Member
                • Jul 2014
                • 9703
                • Smiths Grove, Ky
                • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

                #9
                I always wrap a brisket when the IT temp reaches 175/180 and the bark looks good.

                Comment


                • Huskee
                  Huskee commented
                  Editing a comment
                  Same here. Pastrami too.

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