Brisket has been cooking for 14+ hours. Still only 141 degrees. Starting to worry it won’t be done in time for 6:30 dinner. Should I wrap now or keep waiting? I was planning to wrap when it got to 175.
Cooked at 200 for the first 10 hours then bumped up to 225. There is a water pan under the brisket.
by TurboArch
15 Comments
Turn it up to 250 or 275 if you want to get it done quicker. It will not hurt it.
What time is is now where you are at?
The problem is that you have not even reached the stall so not even half done.
Turn up the heat. You are dragging this out for no reason.
I wouldn’t if you can avoid it. I’ve wrapped one early at 150° and regretted it because I steamed it and it tasted like a roast.
200 for 10 hours was too low, sorry to say. 200 for 3 hours is acceptable but after that it’s not doing anything good for you
If you are happy with the bark at this point you could go ahead and wrap.
Turn it up…200 is too slow
200f is WAY WAY WAY low. Plus a lot of grills are way off. My traeger was 30-40f so 200f would be 160-170f which means it would never get to temp. Also always plan on briskets taking WAY longer than expected. Target to get them done 4-8 hours early. They need plenty of rest and will be fine wrapped up in a cooler. Trying to time it to come off for dinner time is a fool errands.
Crank that temp up to 300+ or put it in oven, wrap it and pray, or just order pizza and eat it tomorrow.
If the bark is set wrap it. You don’t wrap at any set temp. This is a common misconception
Crank it up. Don’t wrap early unless you have established a good bark, which it is likely you have not done so yet
If the bark is set go on
275 and wrap. I always have a pan underneath my smokes so I catch the drippings. Pour some tallow back in the brisket before wrapping. It’ll be mightily tastier. Enjoy!
200 is too low i usually only smoke on 225 minimum and that’s just the first 3ish hours while you’re trying to get smoke flavor, it usually doesn’t take too much more smoke after that so i turn up the temp so it cooks. If you’re content with your bark formation I would wrap and bump the temp to 250-275.
If it stalls or takes too long closer to your deadline i would finish in the oven (turn to 300, put brisket in pan and cover with foil and cook to temp)
Ice bath your probes , check for temperature accuracy
You’ve broken the 40/140 rule. You may want to consider throwing this one out.
I would not serve this brisket to anyone.
I have a friend that makes some very tasty brisket and he has always wrapped his at 140 he told me.