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Old 01-13-2016, 10:12 PM   #11
RB II
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Not sure what is going on with your pit temp up and down, but you need to get that under control for the best product.
Also, IME (and I cook in KCBS cook-offs) paper is not nearly as consistent with the final product as foil. We wrap our competition briskets in foil. YMMV.
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Old 01-13-2016, 10:23 PM   #12
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I wrap foil between 155-165. You already have your smoke ring at that point.
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Old 01-14-2016, 12:06 AM   #13
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Final results: Taste was good, smoke ring good. It did appear to be a little tough though, I did not wrap. When done I removed from pit and wrapped in towel and placed in cooler for ~ 45 minutes. Cut with the grain as well. It will be a long time before I attempt another.

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Old 01-14-2016, 07:03 AM   #14
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Update: Been on 9hrs, internal temp staying ~ 175° during the stall, having hard time keeping cooking area in the 250° range. High as 350 and low as 175. waiting on internal temp to get to 195°, may have to cut down another tree..... This may be my last brisket.

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Same as others have said, wrap it at 160/ +-

Cook it to 200-205.
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Old 01-14-2016, 08:25 AM   #15
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Pods try cutting across the grain and it e will be more tender and not so chewy. Be sure to get internal temp up to 200-205 and you will be happy.
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Old 01-14-2016, 08:42 AM   #16
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if you slice with the grain it will be tough....u must be patient, the brisket will tell you when its done
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Old 01-14-2016, 10:35 AM   #17
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Quote:
Originally Posted by RB II View Post
Wrap in foil at 160 degrees. No stall. Unless you have cooked quite a few, not wrapping can make it a major ordeal when it doesn't have to be.
After smoke we wrap with HD foil, Throw in a whole stick of butter and finish it off. Never dry.
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Old 01-14-2016, 12:59 PM   #18
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Big problem with Brisket is you have two different muscles together, and the flat is thinner without much fat. I have had good luck separating the flat and point at 160, then wrap the flat and take it to 205. The Point can cook to 205 unwrapped and render a lot of the fat out of it doing this. If you want to cube it and make burnt ends it is an easy process once they are separated.
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Old 01-14-2016, 01:16 PM   #19
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Thanks for all the responses/tips. I guess i will make another attemp in the near future.

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Old 01-14-2016, 04:10 PM   #20
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Get right back after it if you can. I know it makes for a long day but when the time comes that you produce what you think is a great brisket, it makes it worth it.
Keep it simple too when smoking. I'm a simple salt and pepper person and I like to run my pit at 260 and then cook based on like fattrout said, "the brisket will tell you when it's done". I have preferred the butcher paper over foil that last few cooks but just my preference. For me, it's kept the bark firmer and that's what I like.

Good luck on your next one!
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