13# Brisket fail

[478100]

Pre-seasoned a 13# packer (USDA Choice) over night. At 0400 hrs., set in the 575 Pro at 200 F, the ambient was upper 30’s. Thermworks Pro to monitor smoker and brisket temps. At 150-153 F wrapped it in butcher paper. The stall at 160ish lasted 2 hours, then raised cook temp to 225-245 F. Total cook time of 13+ hours, took it off at 203 F. Too late to wait another two hours before eating, put it in a cooler till the next day. Slowly reheated 2-3 servings, while it tasted good and was tender, the meat had dried out.
I see a few issues: low ambients affected thus fluctuated the cooker temps. Not sure I properly wrapped the brisket, maybe a little loose. The temp probe was in the middle of the flat. Then, the hooper ran out of pellets (have since ordered and installed the pellet monitor), lost 45 minutes refilling and regaining the proper cooker temp.

This newbie is open to suggestions.

Thanks.

 

[MidwestSmoker]

Here are some suggestions:
1. 200 degrees is fine to start the cook overnight but you should raise it to 225 or higher in the morning (not after wrapping as you did).
2. Consider wrapping it at 160 where the stall begins, not 150.
3. The decision to pull it should be based on if it "probe tender" not the temperature. This may occur before it reaches 203.
4. There is a learning curve to cooking briskets. My first was like yours. It took me 3 tries to master it.

 

[478100]

Thanks for the reply. Very kind of you.
Happy Thanksgiving.

 

[Slimpicker]

I also have a 575, I've done many low teen lbs briskets.
200 overnight is fine, as mentioned by Midwest, in the morning, if it's NOT at 160-165 then bump temp up because now you are awake and can control the cook.
►Some here don't wrap till even after the stall or 170IT, but you cannot go wrong wrapping in the 160s, no sooner IMO.
►When you wrap, pour in a little 'tallow' that you made by rendering down some of you fat cuttings. (see youtube for a hundred vids on this), then you can go as high as 250 in your pit temp while it's wrapped.
► I place my main meat probe in the thickest part, and if the 'flat' is dry, make BURNT ENDS!!!
► again as said above, learn what it feels like to have your meat "probe tender", but like I said, the "flat" will get there before the "point/flat" area does so that's the "money" area, I'd cook for that more than the thinner flat.