Currently running my first ever brisket. Seems to be coming along well and looks fantastic so far.
I’m at 192 degrees now and haven’t had a stall. It was a 15lb and change brisket before trimming and I weighed my trim it was about 4.9lbs trimmed off. So I’m at 10 and change when it hit the Egg.
Went on at 3am. Running around 250. Spritzed a few times and looks very moist.
Dinner was supposed to be 6pm. But if I wrap I’m going to be way early. If I don’t wrap, idk where I’ll end up time wise.
Either way I guess when it hits 200-205 it’s getting wrapped and then in a cooler with blankets. I have seen where in the cooler wrapped it should be fine resting near 6 hours and still be warm.
Should I wrap for these last 10 degrees or just let it rock and wrap into the cooler. Cause like I said I didn’t have a tall point. If I did it was short and pushed through on its own.
Reference photo was take at about 1702 degrees.
by Thor-III-A
2 Comments
Wrapping at the last 10 degrees shouldnt matter, I wrap at 160 internal and keep it wrapped from there on. Wrapping helps contain moisture and by 192 there isnt much left anyways.
I leave it on & only wrap it when I rest it