Puertex
Active member
Congrats on your first brisket !I have cooked exactly one brisket. I wrapped in paper at about 160 degrees. I used some injection (I forget what I used). It was getting late when I wrapped it, so after I wrapped the brisket, I put it in the oven at 225 degrees. I figured that since it was wrapped, there was not going to be much smoke getting to the meat. In the kitchen, I had light and electricity is a lot cheaper than pellets. After it got to 203 degrees and was the consistency of butter, I put it in a cooler for about an hour. It had a decent bark. The flavor was good, but the flat was pretty dry and the point was a lot drier than I had hoped.
I had planned to try a second brisket using mostly the same procedure, but to wrap it in foil.
I would appreciate any criticism and suggestions.
Thanks.
It takes practice to iron out the kinks...
Once wrapped, its fine to put in the oven to finish it as long as a probe is used to monitor meat temp and low temps are used.
You may have done this... I make a boat with the foil when wrapping and put a cup of apple juice before closing the wrap. Other liquids may be used like broth.
This helps keep everything moist during the second leg of the session.
While smoking the meat, some folks use a couple of probes to measure meat temps plus the ambient probe to avoid overcooking the thin parts.
Also, another idea is to tie up the meat with food grade string to to reduce overcooking of oddly shaped parts.
I have tried this and it produced good results.
Search: How to tie a roast...
Good luck !