Smokin-It User Forum!
Problems and Troubleshooting => Having a problem? Look Here First, or Post Your Question! => Topic started by: Skook54 on August 28, 2021, 01:48:33 PM
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Got a whole nice brisket (flat and point), smoked at 225 with end goal of 200 degrees reached (remote thermometer in). Took it out at stall (160 degrees), and wrapped in peach paper.
It tasted great but was TOO DONE. NOT a happy Brisket Man!!!
I did NOT have any liquid in the pan below.
Any thoughts from brisket smokers who have better results, Please?
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I’m no brisket expert but from my limited experience and from what I’ve read internal temp is a guide and you’re more so looking for the brisket to be jiggly and to probe with no resistance. Another thing you could check is your probes to make sure they’re reading accurate. Also- when you say no liquid in the pan below do you mean you didn’t put any liquid in the water pan or no liquid rendered out? Whatever the case don’t let it deter you, every smoke is a learning experience! Cheers
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I do not take my briskets (or butts) out at the stall and wrap. I just let it work its way through till I get the 190/195 IT. The only time I wrap is when it has reached that final temp and then into a cooler till eating time.
By the. way, welcome to the forum and what smoker do you have?
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Welcome to the forum. I agree with David. I also do not wrap until after the cook is done. For my brisket I always pull it at 195. I find at that temperature it is very tender. I’m still able to slice it and it is very moist. Experimentation is the key. You just have to find what works best for you and is to your taste.
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I'm with the "they're done when they're done" group. I use 195 as a gauge to start paying attention, but I've had briskets I had to take to 205+ before they were done. I also never mess with them once they go in... there is simply no reason to mess with them in these smokers. Every time you open the door you're letting out heat, smoke, and moisture while also extending the time until it's done. Just let it be...
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All excellent advice above. And especially the jiggly comment!
But, I feel with our smokers, 190-195 is the target. All the briskets I’ve cooked (usually Costco Prime packers) 195 is the highest I’ve ever taken a brisket. I think these smokers help with so many different things that pellet poopers and stick burners don’t. I don’t have experience with those, just to be fair. But that is my experience with the 3D and from a Weber Kettle.
That said, sometimes we just happen to get a cut of meat that doesn’t necessarily cooperate with what our plans are.
Hope you have success on the next cook!