Brisket Temp going Backass-ward

PBOB · Sep 16, 2018

Riddle me this...

Put a brisket on my WMS 12 hours ago. Wrapped it in butcher’s paper right after it stalled (was steady at 165 for over a hour). Internal temp got to 184 or so, I unwrapped it to reset the bark. Temp has receded back down to 169. Is my brisket uncorking itself, or did I simply unwrap it too soon?

Looks great by the way!

ssv3 · Sep 16, 2018

You're temps are too low. Raise them up. You're probably cooked sub 225

Demosthenes9 · Sep 16, 2018

Underwent evaporative cooling when unwrapped it. Basically, you were almost through the stall when you unwrapped prematurely. So, it went back into the stall.

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PBOB · Sep 16, 2018

ssv3 said:
You're temps are too low. Raise them up. You're probably cooked sub 225

Raised temp to 270 and, like magic, the internal temp rose. You da man!

PBOB · Sep 16, 2018

Demosthenes9 said:
Underwent evaporative cooling when unwrapped it. Basically, you were almost through the stall when you unwrapped prematurely. So, it went back into the stall.

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That is what I thought. Thanks for confirming.

jasonjax · Sep 16, 2018

Demosthenes9 said:
Underwent evaporative cooling when unwrapped it. Basically, you were almost through the stall when you unwrapped prematurely. So, it went back into the stall.

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**THIS**

Crank the temp back up.

ssv3 · Sep 16, 2018

Oh my bad. Missed the wrapped part.

pjtexas1 · Sep 16, 2018

I've never unwrapped and put back on the cooker. Now i know why.

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sudsandswine · Sep 16, 2018

Did you put the probe in a different spot when you unwrapped?

kevinstaggs · Sep 16, 2018

I use BP a lot but I’ve never felt like I needed to unwrap and put back on the pit to set the bark. Usually let that happen before wrapping. Good lesson here.

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PBOB · Sep 16, 2018

kevinstaggs said:
I use BP a lot but I’ve never felt like I needed to unwrap and put back on the pit to set the bark. Usually let that happen before wrapping. Good lesson here.

I don’t know where I heard of doing that, but you can bet your pork butt, I will never do that again. Hope someone else can learn from my mistake.

Demosthenes9 · Sep 16, 2018

Nothing wrong with unwrapping and putting it back in the smoker to set/firm up the bark. You just did it too early in my opinion.

PBOB said:
I don’t know where I heard of doing that, but you can bet your pork butt, I will never do that again. Hope someone else can learn from my mistake.

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Brisket Temp going Backass-ward

PBOB

Well-known member

ssv3

somebody shut me the fark up.

Demosthenes9

is One Chatty Farker

PBOB

Well-known member

PBOB

Well-known member

jasonjax

Babbling Farker

ssv3

somebody shut me the fark up.

pjtexas1

somebody shut me the fark up.

sudsandswine

Quintessential Chatty Farker

kevinstaggs

Babbling Farker

PBOB

Well-known member

Demosthenes9

is One Chatty Farker

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