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Unread 07-28-2013, 03:40 PM   #5
oldbill
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Quote:
Originally Posted by Dlabrie View Post
I have a 12lb packer waiting to be smoked on my UDS. I have been reading dozens of posts on brisket and I am a bit confused. Is this the correct order for cooking?
1, Put prepared brisket on smoker @ 225º

2, When brisket reaches 160, wrap in foil and continue to cook until done, around 190-200º (When probe goes in like butter).

3, Take brisket off, separate flat from point and wrap flat it foil and place in cooler.

4, Chop up point, put in pan with some rub or sauce and cook for 1-2 hours.

I get confused about the foiling time and the burnt ends time. Can they be ready at the same time?
Thanks for the help.
This method would be fine if it's what you're comfortable with. There are a lot of guys who cook everything high and fast and a there are a lot that cook low and slow, it's really about preference. I personally start my brisket at 250 and allow plenty of smoke to penetrate and when the color is good on the bark I go ahead and wrap in paper. I then crank the heat up to 275-300 and finish the cook. When the internal temp is about 195 I begin probing for tenderness. It usually, (not always) probes like butter at about the 200 deg. mark and that is when I'll pull the brisket and stow it into a cooler with some newspaper and some towels to rest. I let it rest for a minimum of two hours and usually closer to three. The wrapping by the way is really done for two reasons, to maintain moisture content and to power through the stall, which answers your question about people who wrap when the internal temp hits 160. That is the temp where the stall will begin and will last for hours if you're cooking low and slow. During the stall the meat actually sweats moisture from fat that is rendering out and evaporating, and in turn is cooling the meat. Wrapping stops the evaporation process on the exterior of the meat and forces the stall to end more quickly by allowing the meat's core temp to continue rising. So in essence my method is a mixture of low and slow and high and fast, using the best of both worlds to get smoke, color, retain moisture and cutting the cook time considerably. The high and fast guys don't usually wrap and instead use high temps to power through the stall but if you haven't cooked brisket before you may want to try my method first. The wrapping gives you a little bit of a safety net and helps to retain more moisture and tenderness.
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