Stall should be closer to 165. You really need to up your temp, 225-250 is the sweet spot.

Good deal Jeff! I'm sure you are battling those Temps. Looking forward to the finished product.

Still let it ride or wrap?

I only have tin foil or parchment paper...no butchers paper.

Edited to add, probe temp is at 170 now after staying at 165 for a couple hours.

You already passed the stall. Its typically a few hours. I would let her keep going. You'll have incredible bark.

Now is when I pan with the dark beer in the bottom of the pan.

Thanks. I’ll do it. I have some Guinness.

Probe temp is 178.

Looking good

Learned a lot for next time, thanks all.

quote:

Originally posted by Jeff Yarchin:
Learned a lot for next time, thanks all.

That looks fantastic. Beautiful smoke ring on that brisket! That's a first effort success which doesn't happen often with brisket.

I run my egg @ 275
Try higher temp next smoke
What was texture like on that one?

The only way I learned to make great brisket
Was making bad brisket....

Looks good Jeff! I'm curious why one side doesn't have the smoke ring.

Looks very good Jeff!

Nice brisket!

quote:

Originally posted by SIG4EVA:
Looks good Jeff! I'm curious why one side doesn't have the smoke ring.

I think due to either fat cap or how the smoke circulated? He could have had it in a foil pan which would do that too.

quote:

Originally posted by SIG4EVA:
Looks good Jeff! I'm curious why one side doesn't have the smoke ring.

Side without the ring was the fat cap. I left 1/4 in on and it went on the rack fat side down.

The last two hours it was in a roasting pan, fat side down.

quote:

Originally posted by Jeff Yarchin:

quote:

Originally posted by SIG4EVA:
Looks good Jeff! I'm curious why one side doesn't have the smoke ring.

Side without the ring was the fat cap. I left 1/4 in on and it went on the rack fat side down.

The last two hours it was in a roasting pan, fat side down.

Blonde moment. I have to separate the point and flat because I don't have enough space in the smoker for a whole packer.

Brisket is done when it probes tender. When you insert your temp probe it should go in like butter. Flats are a bit more difficult to keep moist. Temp does not matter but generally they are done between 200 and 210. But if it doesn’t probe tender it’s not done.