Brisket cook time

[Slimpicker]

What could I do next time to get a hard bark all the way around? Do you have to wrap during stall or can I go wrapless through the stall?

What did you do? Describe a bit more please.
First off, did it taste good and was it juicy??
2nd, you can wrap after you are satisfied with your bark, stall or no stall
3rd, what temps did you do the whole cook at?
4th, did you wrap in peach paper and not foil?

You might have had a pool where fat gathered?? I'll take MUSH over dried out brisket any day

 

[Tracy V]

What did you do? Describe a bit more please.
First off, did it taste good and was it juicy??
2nd, you can wrap after you are satisfied with your bark, stall or no stall
3rd, what temps did you do the whole cook at?
4th, did you wrap in peach paper and not foil?

You might have had a pool where fat gathered?? I'll take MUSH over dried out brisket any day

Yes, it was super juicy. I trimmed it very well I believe then put a brisket rub I found at local grocery store on, smoked at 225 till temp was 165, wrapped in peach butcher paper, back on smoker at 225 till temp 202, rested in cooler for 2 hours.

 

[Outta The Box BBQ]

Thank you so much, I will definitely check out Malcolm Reeds video. I was thinking about 11pm kick off!!

I know Malcolm Reed and his videos are very good. He has several of them with some done specifically for Traeger. Another good one is Heath Riles and here is his brisket video

- if the link doesn't work just search YouTube for Heath Riles, Malcolm Reed, and Dave Bouska for Brisket videos. All three are excellent vids

 

[Outta The Box BBQ]

So its the next day after my brisket smoke and I wasn't impressed. My bark was great on sides and halfway up the top but the middle of the top part was mush! What could I do next time to get a hard bark all the way around? Do you have to wrap during stall or can I go wrapless through the stall?

Make sure your trim doesn't allow for a "depression" on the top where moisture can accumulate. Think a house roof in the rain....everything runs down hill. Same with the fat on your brisket. No, I'm not straying into the topic of fat up or fat down while cooking.

 

[Slimpicker]

Yes, it was super juicy. I trimmed it very well I believe then put a brisket rub I found at local grocery store on, smoked at 225 till temp was 165, wrapped in peach butcher paper, back on smoker at 225 till temp 202, rested in cooler for 2 hours.

Then who cares about the bark!!!! Work on that next time without compromising the juiciness. Sounds like you did a GREAT JOB!

 

[Tracy V]

Then who cares about the bark!!!! Work on that next time without compromising the juiciness. Sounds like you did a GREAT JOB! View attachment 7098

Thank you!!

 

[John S.]

I wrap with paper @ 165, ]not foil… gives a better bark. Off at 201 then wrap in a towel in the cool box for 2 hrs…