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Hey all, I have a brisket flat on at 225. Brisket Temp climbed steady over about 6hrs to 185 (I wrapped at 160). I removed foil and now temp has dropped to 165 over about 30min? Is this normal?
Hey all, I have a brisket flat on at 225. Brisket Temp climbed steady over about 6hrs to 185 (I wrapped at 160). I removed foil and now temp has dropped to 165 over about 30min? Is this normal?
Mikemikemike i think from what I've been told that in 30 mins what your basically seeing is evaporation which forms cooling, as the collagen begins to break down in the meat it creates moisture which in turn causes a slight cool, the wrap will increase the speed of this and reduce stall time significantly but the pattern will still occur, from my past experience a bit of patience and maintaining a 225 temp will see you through nicely.
Just curious as to why you unwrapped at 185? I've wrapped briskets at 160 and cooked till 205 IT, and I've smoked without wrapping to 205. I think James83 is right about the cooling. I would think that unwrapping it would allow heat to escape.