Brisket on my new WSM 22.5 - should I wrap?

[THarper]

New for Christmas, done about 5 cooks of pork on it and this is my first brisket.

Been on close to two hours or so and already at 154 after starting out at 40. I cant keep this thing below 300 and has been at 340 the last little while. This is with all the vents closed off with one barely cracked. It turned out to be way windier today than I thought.

Never done a hot and fast. At the rate this thing is going it might well be a lunch than dinner. Wrap or not wrap? Its a leaner cut of brisket.

Here it is seasoned and ready to go.

 

[Cody]

Are you able to make a easy wind break? I prefer not to wrap unless its a leaner cut. Don't sweat it though, my first brisket was really just to get it out of the way. The burnt ends were awesome but the flat was like pot roast.

 

[THarper]

Are you able to make a easy wind break? I prefer not to wrap unless its a leaner cut. Don't sweat it though, my first brisket was really just to get it out of the way. The burnt ends were awesome but the flat was like pot roast.

I've done two other briskets before on my mini WSM. This is the first one on my big rig.

I just put the short ribs on and that lost a lot of heat, which I'm fine with. Its now cruising around 260. I put up a wind break and closed down all vents but one, opened less than 1/4 of the way.

Looks like I finally hit the stall at 169. Its back down at 165. I decided not to foil and push through it.

Going to foil half the short ribs though to see what type of difference it makes.