Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
See more
See less

Flamesboss pit probe failed, save my brisket!

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • xallanx
    commented on 's reply
    To wrap or not to wrap... That is the question.

  • Mr. Bones
    commented on 's reply
    Looks jus fine, from here; hope my impendin brisky turns out near as sexy as yers, Brother!

  • Mudkat
    commented on 's reply
    Great!

  • Mr. Bones
    commented on 's reply
    Yup, put th fire to it, sez I...

  • wmarandu
    replied
    Think brisket is saved.
    Attached Files

    Leave a comment:


  • Red Man
    replied
    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.

    Leave a comment:


  • mountainsmoker
    replied
    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.

    Leave a comment:


  • texastweeter
    replied
    I base when to wrap on bark. If wrapping in foil, I let the bark get "tighter" and darker than I do when wrapping in paper.

    Leave a comment:


  • Red Man
    replied
    If you get the bark you want, then wrap.

    Leave a comment:


  • Mudkat
    replied
    I'd wrap after bark formation.

    Leave a comment:


  • wmarandu
    replied
    So wrap or no wrap?

    Leave a comment:


  • Red Man
    replied
    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

    Leave a comment:


  • Ahumadora
    commented on 's reply
    325f and you will form bark fast

  • HawkerXP
    commented on 's reply
    Agree.

  • Red Man
    replied
    The bark will still develop. Don’t wrap until you’ve got the bark you want. I’d probably crank the temp up to 275 to help get it done sooner.

    Leave a comment:

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
See more
See less
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Meat-Up in Memphis