10.5lb brisket went on at 4am, pit was at 225°, my Flamesboss pit probe didn't read the pit temp and it fell to 150°. Meat temp probe is new so it's ok, reading meat temp of 145°. It's 10am, gotta save my brisket, pit temp back up to 235°. No bark tho. Suggestions?
I was going to wrap in butcher paper at the stall, now I'm thinking I'll push through it naked to get some bark...??
You’ll also most likely have a weird stall profile, so I wouldn’t time wrapping with it. I prefer wrapping after the stall anyway because that’s when I’ve got the bark I like on my cooker. You may not get any stall until your up to 170-190. Running a low cooker temp like that for so long will cause the stall to occur at a lower temp. You were already breaking down collagen, when you cranked up the temp you pushed through that stall, but will stall again, just at a higher temp than usual...that’s what I’d expect to happen anyway
Use your meat probe as your pit probe. Finish your smoke at 275, it is on the high side of lo & slow but the brisket has enough fat to take it. Check the meat every hour with your instant read thermometer. As it gets close to 190 check it more frequently. I have never wrapped in 40 years and don't now. @Meatmead says he doesn't either at home in his recipe. If you do please use a single layer of butcher paper, not foil.
I believe Meathead says the only thing he does wrap at home is brisket. For me, in my kettle, I prefer to wrap in butcher paper after the stall at around 180 IT. If I don’t wrap in my kettle, I get a really hard thick bark. Temps are also so uneven in the kettle that I feel like wrapping helps even things out for a thick piece of meat where the ambient temps vary by 50 degrees from the top of the meat to the bottom. Each smoker will be different. Temps in my PBC are very even and the bark does not get as hard, so I haven’t wrapped anything yet in my PBC.
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