Yet ANOTHER Brisket Question

[Dewesq55]

So it appears my brisket is coming out of the stall. The IT is nearly 175°F. Based on what I've been reading and watching, it seems like now would be the time to wrap it. However, the bark is not fully set (doesn't pass the scratch test). It is still somewhat soft/paste-like. So the question is, do I wrap it now anyway? Or do I let the temp rise a bit more until the bark is fully set? FWIW, I frequently have this issue where my bark doesn't set where people say it should. Any help here?

[58limited]

Let the bark set first. If this is a fast cook you may not need to wrap at all.

[58limited]

The water pan can definitely be the issue. Since you are almost 6 hours in, which seems to be about right for good smoke flavor, I'd remove the pan and see if the barks starts to set.

[Dewesq55]

I keep my pan below the grate, sitting on the baffle extension. That made it a PITA to remove, but I did it. We'll see if that makes any difference in the next half hour or so. Thanks again.

[58limited]

Good luck! There are several factors that can affect bark: moisture content of the wood, the fact that combustion produces moisture, the meat itself, even humidity. I don't really worry much and will often wrap even if the bark isn't set - like Ahumadora mentioned, color is a good indicator.

[Ahumadora]

I wrap when I get the color I want. Also take out the water if you want the bark to set quicker.

[Dewesq55]

Thanks. I guess I'll try that next time.

[Dewesq55]

Well, the bark finally set. Good color. Wrapped in butcher paper and back in the pit.

[Spinaker]

Daaaaaang! Brisket gannnnnng!!!

[Red Man]

I usually wrap when the IT is around 185 when using my kettle. Every cooker is gonna be different and I wouldn’t worry about when some people say the bark should be set. Just wrap when it looks the way you want it to.

[grantgallagher]

Yeah. This. Learn your cooker, it may not even require wrapping. I personally find i get best results wrapping on my kettle. Im not as much of a bark chaser as others though. Like it when it get, dont miss it when i dont.

Note: this is why i will never enter, and even if i did never win, any kind of bbq competition, lol.

[Dewesq55]

​​​​​Sooooooo, on the whole it came out good.

Pros:
1. It had good and tasty bark.
2. It was tender.
3. It was pretty moist.
4. The fat cap rendered nicely

Cons:
1. It was hard to slice due to the bark being hard
2. It didn't pass the pull test -more stretchy with rebound (but still tender.

[Backroadmeats]

If it tastes half as good as it looks I would say ya did a heck of a job!? Nicely done!!

[Dewesq55]

Thanks. It tasted really good and everybody enjoyed it, which is a lot more than I can say about my first brisket attempt. There will definitely be a next time.

[Huskee]

I find the same with butcher paper wrapping and especially no wrapping.

[Dewesq55]

I thought it was. I'll have to get after it.

[Dewesq55]

But when when I switched to a serrated knife, I had the same problem.

[Red Man]

Dull serrated knife too? 😁

[Dewesq55]

Could be.

[Spinaker]

Great looking cook!

If you re interested in a brisket slicer.......look no further! This "brisket sword" is just what you need brother!

[Huskee]

+1 on this, love mine!

[Red Man]

That’s what I use too, it’s super sharp!