Brisket

[uga_dawg]

Trying my hand at my first brisket. Not a huge one at just under 8 pounds. Went on the smoker about 7:45.





6 hours in

[uga_dawg]

Hoping I don't have to wrap it but we have to eat tonight so we'll see how it goes now that it's hit the stall point

[PharmHunter]

So...What time should I come over?

[uga_dawg]

Still sitting at 165. Might be late if it doesn't start climbing soon.

[Luvin' Labs]

8lbs should take 11-12 hrs at 225 degrees. Not sure what temp your cooking at, but what I gave you is a good guide.

[SaltMuck]

X2, fix a glass of tea at 7pm and sharpen your knife.

[hunting_jim]

Looks good so far.

[uga_dawg]

8lbs should take 11-12 hrs at 225 degrees. Not sure what temp your cooking at, but what I gave you is a good guide.

Temp has stayed between 225 and 250. Plan is to pull at 190 and then wrap and let it rest

[MDman]

Better wrap it to get through the stall

[uga_dawg]

I gave in and wrapped it. It moved 5 degrees in 2 hours. And a front came in and caused the temp to drop on the smoker.

[turbo]

She'll turn out.

You just might have a late supper.

Worry not.

[uga_dawg]

All good. Told the wife to go ahead and feed the kids. We'll eat late

[MDman]

Nothing wrong with wrapping it. Since your cooking a flat , it will help hold those juices in the better and speed up the cooking time. The only "negative" is that it will soften up your bark some. But since it's your first one and not a competition, this won't hurt a thing. Your family will probably like it better that way.

Also, don't go by a certain temperature- a brisket is done when it's done. If you can stick your temperature probe in with little resistance- like a hot knife through butter- it's ready. It might be done at 195 or 225- every brisket is different.

The best way to check for doneness is the fork method. Stick a fork in the side of the brisket and if it will easily turn- she's ready.

Good luck!

[turbo]

Nothing wrong with wrapping it. Since your cooking a flat , it will help hold those juices in the better and speed up the cooking time. The only "negative" is that it will soften up your bark some. But since it's your first one and not a competition, this won't hurt a thing. Your family will probably like it better that way.

Also, don't go by a certain temperature- a brisket is done when it's done. If you can stick your temperature probe in with little resistance- like a hot knife through butter- it's ready. It might be done at 195 or 225- every brisket is different.

The best way to check for doneness is the fork method. Stick a fork in the side of the brisket and if it will easily turn- she's ready.

Good luck!

While I'll agree every one of them is different, I'm not for poking any more holes in a piece of meat than is absolutely necessary.

I stick to the thermometer.

[uga_dawg]

After wrapping it I pulled it at 195 and let it rest until our patience wore out.

Worth the wait

[Luvin' Labs]

Looks pretty good from what I can tell.

[charlie horse]

Thank you for using an actual fire. Its refreshing not to see a yankee smoke oven being used.

[MKW]

Whatcha' rub it with?? Looks good to me.

[Lynchmob]

Pretty good smoke ring on that one. Looks good.

[turbo]