brisket working

[tjv]

Put a 12 pound packer on the xl last night around midnight. 11 hours later, it's in the plateau (165) and the fat is doing it's thing. Come on, fat really can't be bad for you, can it........This baby is looking sooooo good.

http://i229.photobucket.com/albums/ee109/acgpinc/brisket/ovalgrids007.jpg

[Norcoredneck]

It's done when it's done. Shoulda had a Fatty or Three.

[Just Pulin' Pork]

Hey will you wrap that at 170? I have 2 on myself and I want to try wrapping after the platue is reached. How do I know when I reached the platue? Any suggestions are greatly appreciated.

[Norcoredneck]

Hey will you wrap that at 170? I have 2 on myself and I want to try wrapping after the platue is reached. How do I know when I reached the platue? Any suggestions are greatly appreciated.
When it seems like it's going nowhere for a long time.

[Just Pulin' Pork]

When it seems like it's going nowhere for a long time.


So once it gets set on a temp for a while that is when to wrap, or after it hits that and the number increases in temp?

[trp1fox]

So once it gets set on a temp for a while that is when to wrap, or after it hits that and the number increases in temp?

I foil at 165 degrees. Usually somewhere before that the temp will just stall. You have to resist doing anything and wait.

The wait is well worth it...

[Smokey D]

It is hard to believe, but when the temp stick for a long time you are doing everything right. Just hang in there and wait. You will be slicing in no time.

[OSD]

Lookin' real good.:cool: