Smoked Brisket with every half hour temperature captured

[Cloud_Lnn]

Updated Finished Product, Rested in Cooler overnight then reheated to 150F






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I've done a Wagyu Brisket, cut into half, point end (3710gram) . I record every half hour temp as below:
The whole process I tried to maintain at 275, with variation though.

Start 50F
0.5 hr 71F
1.0 hr 89F
1.5 hr 107F
2.0 hr 125F
2.5 hr 140F Start to spray apple juice & water mixture
3.0 hr 149F
3.5 hr 158F
4.0 hr 160F
4.5 hr 167F
5.0 hr 169F
5.5 hr 170F
6.0 hr 172F
6.5 hr 178F Wrapped and put into electric oven
7.0 hr 183F
7.5 hr 196F
8.0 hr 203F


This is the beginning



This is at 2hours



This is at 4.5 hours



This is at 6.5 hours



6.5 hours before wrapping



now I left it in a cooler and will check tomorrow.

[Troutman]

Good documentation, what type of smoker did you cook it on?

[Cloud_Lnn]

I use just regular offset smoker, not too many choice from China. The smoker was leftover from export orders to US

[jecucolo]

Very nice. I’m curious about the type of smoker also?

[jfmorris]

8 hours start to finish is pretty darned good! I may have to start cooking my brisket a little hotter. Last one ran at 225F for 18 hours! It was a 16.6 lb (7.5 kg) full packer though. That said, I start right out of the refrigerator, so mine are typically starting at 35F or around that.

[jfmorris]

Henrik I will definitely set the Party Q to 275 next time I put a brisket (or butt) on the kettle, versus 225. If I use the offset, I am all over the place depending on fire management effort...

[Troutman]

Yea 275* is my go to as well. Even thinking about 300* on my next one. Did one a few weeks ago that was for pastrami and about the same size as the one above and got it done in a little over 6.5 hours in my pellet cooker.

[Santamarina]

I’m a 250°-275°F brisket cooker. Full packers are done in less than 10 hours, and are still deliciously moist and tender.

[Troutman]

I'll bet if you had wrapped at the 4 hour mark Cloud_Lnn, you would have cut at least 1 hour off your total cook, it was in a slow stall at that juncture. Just a suggestion.

[RonB]

Good lookin' hunk o' meat.

[Red Man]

Really nice lookin brisket point!

[Troutman]

Wow, the result really looks good !! You mentioned you are in China ??

[Cloud_Lnn]

Yes, this one is my most successful brisket ever since. and yes I am in China.

[Stevo]

Lovely!

[BRic]

Wow , That brisket point looks good !!

[Brisket Nerd]

I think you wrapped at the perfect time. The color on the bark looked excellent. Nice data logging.

[fuzzydaddy]

That's a beautiful brisket.