brisket question


 
J

j. pavone

TVWBB Super Fan
its been just over a year now since my last brisket cook and i forgot a couple of things and my question is as follows - 13lb packer went on at 645am - smoker temp has been at 250 degrees all day with the meat temp sitting at 163 degrees for the hour now. should i wrap in foil now or wait untill it hits the 180 mark? should i see the meat temps rise soon? should i wrap now in finish in the oven?
 
Since its a full packer, I'd separate the flat from the point, re-season the point and put it back into the smoker. Then I'd wrap the flat and put it back into the smoker till done.
 
The plateau that occurs in the 160s can last several hours. Foiling can shorten the plateau time and the time to finish. Boosting the cook temp can do the same thing--but you can also do both (foil then boost the temp a bit), or just one or the other.

There is nothing the oven will give you that you can't also do with the WSM.

Enjoy your dinner!
 
i ended up foiling the whole packer - cooked untill the internal temp hit 195 - wrapped in towels placed in dry cooler for 2 hours - very tender and delicious. sorry no pics due to my guests enjoying every bite
 
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