How long will brisket take on smoke

[Bludawg]

Any hunk of meat will suck up smoke as long as it remains in a smoky environment.

The butcher paper method is a great way to have meat stop taking the smoke, if needed.
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This is false paper is porous although it will filter out some the smoke still gets through.

That is what I have heard as well. When I T gets to 140, don't bother putting smoke wood in anymore. I believe it is pretty accurate.

Again a false statement. The smoke ring stops forming at 140 deg it is just a visual thing (I can get a smoke ring in the oven) this has nothing to do with smoke flavor that continues to develop during a cook.

 

[LostSoul]

So the brisket is done when internal temp reaches 210-215?

 

[JazzyBadger]

So if you're into your cook on a WSM would you put chunks on the top rack for say a half hour before putting them on the fire?

Actually the couple of times I decided early on my WSM days to add more wood in because I didn't have the right amount in I just lit them up in my charcoal chimney, on top of some coals, lmao. Threw the whole chimney in there, and it did me fine. I can't remember the last time I added chunks into my WSM though, nowadays I know how many chunks I want in there, so I just add them through the ring as I'm laying in the briquettes.

 

[HeSmellsLikeSmoke]

So the brisket is done when internal temp reaches 210-215?

It is done when it probes done. Once it reaches about 190 internal, quit looking at the thermometer and go to a probe. it should easily slide in. Each brisket is done at somewhat different temperatures ranging from about 190 to 210 or so.

 

[JazzyBadger]

So the brisket is done when internal temp reaches 210-215?

Depends on your tastes, in the end. It's "when it gets like butter." You have to remember that while it rests it continues to cook as well. I think, realistically, I pull mine off the pit more in the 185-190 stage, and when it's done resting it's at the "target temp" of whatever it is, in all honesty the only time I really use my therms for target temps is when I'm cooking some kind of steak on the grill I'm not used to cooking on the grill, and I want it to be the perfect temp, at which point I start feeling the meat to see what it feels like as I press it, and can remove the therm from that "equation" as well.