My first brisket, couple questions

[tricks]

So I started my 11 pound brisket at about noon. Everything is going good, it's at 160 right now after 6 hours. I'm curious if the last 40-50 degrees takes a really long time. I'm planning on letting it go through the night assuming it will need to. I'm using a MES 30, at 230 degrees. Hickory and cherry wood and spritzing with apple juice once an hour. I'll add photos in a bit!

 

[one eyed jack]

  Looking forward to your pic's.

Best luck with your smoke.  Did you wrap your brisket at around 165?  That will speed up the remainder of your smoke.

 

[pigfeet33]

One eyed jack is right, keep in mind that each piece of meat is different and some will stall for hours and some won't. Using the Texas crutch method helps your meat power through the stall but will result in less bark. Post some pics soon!

 

[tricks]

All done! I ended up just letting creep its way up there, no foil. Pulled it out at 198.

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• tricks
• Apr 17, 2016

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• Apr 17, 2016

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• tricks
• Apr 17, 2016

 

[redrocker65200]

So, how long did it end up taking?  

 

[tricks]

14 and a half hours

 

[pigfeet33]

Looks good!

 

[muralboy]

Great looking brisket

 

[SmokinAl]

The brisket looks real good!

Nice job!

Al

 

[b-one]

Looks tasty,looking forward to the sliced shots!

 

[tricks]

Here is it cut in half long way, we are splitting it with friends. Otherwise I wouldn't of cut it like this.

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• tricks
• Apr 17, 2016