Brisket Wrap question


 
C

Chris Dietz

New member
I posted this in another forum and think this may be the correct place.

When a brisket reaches the prob tender stage do you pull and instantly wrap, or let cool to 160 then wrap? I will post pictures tomorrow but I went all in on a 13lb prime from Costco. First attemp at brisket. Fingers crossed, currently almost 13 hrs in with temp at 180. WSM 22.5, no water, between 235-260 the whole time. Trying to be patient and not wrap until resting.
 
If you aren't foiling during the cook, then yes, foil immediately when you pull it. I double foil mine then throw it in a cooler with towels top and bottom to protect the cooler. It will hold above 140 for hours this way. Wait at least 30 minutes before slicing or pulling.
 
I smoke the raw brisket unwrapped at first. I then spritz it with water, apple juice, meat broth, ... and wrap with triple butcher paper (my preference) or double heavy duty foil at around 160-170F internal temperature (when the bark is set and there is nice color on the meat). I would then smoke it to probe tender and start checking with a skewer or thermometer probe at around 185-190F. Once it is probe tender, take it off the smoker and let it rest at room temperature lightly wrapped until its around 170F internal temperature (avoids carry over heat over cooking the meat). Then make sure the brisket is double heavy duty foil wrapped nice and tight, wrap it with old towels, and hold it in a cooler that had been rinsed with boiling water until you are ready to slice and eat it.

-- Mache
 
When cooking to tenderness, once you reach that state, pull it off and stopping the cooking process. Opening the foil or lightly foil (as Mache did) or just letting it set (if not foiled) until the internal temperature get down to around 170 degree will ensure the cooking has stopped. Otherwise the meat will continue to cook, very possibly beyond the tenderness state.
 
You should always wait at least an hour from the time you pull the brisket off the smoker until you slice and eat it. That time allows the juices to redistribute.

-- Mache
 
Thanks for the responses. Total cook time was 14.5 hours, I was especially pleased with the first effort with brisket. The flat was just a tad dry. I pulled, let sit out for about 35 minutes and the wrapped for only about 30. I will be more patient next time. Thanks for the responses.
 
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