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Unread 01-07-2014, 11:57 AM   #18
Arristillius
Got Wood.
 
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Join Date: 06-03-11
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Quote:
Originally Posted by smoke ninja View Post
I feel the pressure now, cooking your process, while your watching. Hope I do it justice.

Is there an indicator for wrap time or do you just wrap after four hours. As stated I cook mini briskets.
I don't know what the official response is but for me 4 hours at 300ish is where the brisket hits a stall and the bark looks good, if I were you I would cook till either 4 hours or it has hit a stall and the bark looks good, and that might happen quicker, generally the stall is 168-178 degrees for me each brisket being different but most stall out around there.

I did a 14 lb packer sunday at it was stalled at 170 and sizzling with a perfect looking bark at exactly 4 hours, and it was probe tender 1.5 hours after wrapping.
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