My brisket has been at IT 196° for over an HR. It's been smoking at 225+/- for 15 hours. I wrapped it in butcher paper when it was 159° IT.
Do you think it could be done? Or should I wait until it is at 203°?
Before trimming, it was 16 pounds.
Check with the probe for tenderness and then decide. If the probe goes into the meat sort of buttery it is done. You aren’t shooting for an exact temp, more the right doneness.
Yes thank you. I'm so hungry. I put this thing on at 3:15 this morning. Been smelling it all day. Oh I can't wait. My first brisket. When I wrapped it, it looked amazingly delighous. I nearly cut me off a chunk.
i practiced last week end smoking a Boston butt for 9 hrs. It was great except I should have smoked that at 275° I've learned.
I'm using Fogo lump with amazing results. Not hard to maintain temp once I get it dialed in.
Still enough charcoal to cook corn on the cob while the meat is in the cooler.
Can't believe how long the lump charcoal burns. I haven't had to add any in 15 hours so far.
Great stuff.
So in a water smoker, is there any advantage of wrapping with foil versus butcher paper? According to a Texan, the butcher paper gives a better bark than foil.
I’m going to disagree respectfully. I wrap mine in foil when the bark is set and has the color I want, but I wrap it tightly. It’ll still form more bark while in the foil plus you’ll collect the jus that you can then pour over your meat when you slice it. Yes, the bark will be a little softer but I don’t like a firm bark when I am slicing.
A Dawg disagreeing with a Gator? First time for everything I suppose. However, I don't think we're in too much of a disagreement, as I personally don't think that paper is significantly better than foil. I've used foil plenty, and while I can detect the difference, 99% of the F&F I serve can't. P.S. whether I use foil or paper, i now always have it in an aluminum pan so that I don't lose a drop of that 'jus.
Yes I am very happy with it. Though I think brisket is a little over priced. That sucker was $92. I think a good chunk roast is similar and much less expensive.
I will get another one though if I catch then on sale.
Just to let you all know, even after the next day reheating in the microwave, I can cut this meat with a butter knife. So tender and juicy. For my first every brisket I am really pleased.
Thank you all for all advice.
Nice job. It looks delicious. Just a little tip for your next brisket - slice it perpendicular to the grain. I like to notch one of the corners of the flat against the grain so I know how and where to start slicing. When you get to the junction with the point, turn that sucker about 90 degrees to slice perpendicular to the point.
If you like brisket, cook a short rib plate, aka Dino Ribs. It’ll change your life.
Good job. I remember the first time I nailed a brisket - I almost cried. Me almost crying - not a pretty sight. I agree with ColonialDawg on the short ribs. They are a beautiful thing, and much less than 92 bucks.
Comment