My 12lb brisket has been on since last night at 1am, so ~11 hours at 225. It has been at 150 internal temp since 7am this morning. I thought the purpose of wrapping was to breakthrough the stall. My bark is crispy, not the darkest but I was running out of pepper. Continue to let it stall at 150 until it gets to 170 before wrapping? Turned up the temp to 250 about an hour ago.
by FullCodeSoles
27 Comments
Stall can happen starting at approximately 145
Get it up to 275°
Absolutely don’t have to wrap if you have the time.
Try foil boat at/after the stall. I’ve had good success with it
Ya don’t wrap at temp. You wrap when your bark is set and the fat feels soft and broken down.
When you hit the stall, you gotta bump temp up to 275. If you want to wrap, wrap when you’re happy with the bark. Sorry, it’s being stubborn, but thats brisket, baby!
Foil boat and let it ride
Don’t wrap til the rest
Dont wrap at a temp but do it by looks, i see people here making this mistake over and over again.
It does not matter if you are using an offset or pellet grill – mailard reaction that builds the black bark will happen all you need is time and go reeaaal slow and low
I only wrap based on what my bark looks like. Sometimes it can get to dark in my book. If the bark looks good I prefer to leave it unwrapped and keep a filled drip tray of water and spritz every few hours
Sometimes the traeger Temp gauge can me around 15 degrees out. You might as well crank it up, as it probably won’t take any more smokiness.
Did you verify smoker temp at grate level to be 225? My pellet smoker set at 225 only is about 212 at grate level.
225 an accurate temp you think ? I’m normally well above 150 after 11 hours.
Thats more a temp you’d see running 200
Brisket is so easy to cook you guys are making it more difficult for yourselves. This is allll you have to do. Salt and pepper and 250 to 275 the ENTIRE time. Its done when the probe slides in with no resistance. Try that once before you try all the trendy stuff
Get the bark where you want it then decide based on time whether to wrap or not
I cook my briskets fully without wrapping. Bark doesn’t look developed enough to wrap
Let it ride. You may find it still comes out tender but with a better bark.
I don’t ever wrap my briskets.
Wrap when you are happy with the bark. temp is a loose guide line.
Yeah I don’t wrap anymore. I get the bark to where I want it then I do the boat method. Always comes out great
Looks like the rub wasn’t given time to set? Or perhaps more was added after the cook started? Regardless, prioritize tenderness and doneness first, bark second. Like many suggested, foil boating is good. Maybe some spritzing, too.
Turn up the heat. Hit it with like 275
225 is torturous.
Nope, don’t wrap at a number. Anyone telling you that is wrong. Wrap when it looks like you’ve got a nice bark going and you feel good about wrapping it.
The purpose of wrapping is not to “break through the stall”.
What is foil boating?
I don’t wrap until *after* the stall, if I wrap at all. IMO, you’re running a little too cool. Kick it up to 250F-275F. I’ve had stalls last for 3-5 hrs, so you’re not seeing anything too crazy, especially at 225F.
Another day another 225 deg what went wrong post