Brisket question

[theFlyingHog]

I put a 12 pounder on the smoke hollow at 8 this morning. Start temp was 55 and it was at 133 at 1030. I put the probe right in the middle of the thickest part of the flat. This increase seems too fast to me. It's been a couple years since my last brisket so I can't remember. Chamber has been running right at 235 all morning

[RazorWild]

Even though I monitor temps on my briskets, I really don't care what it is.  A brisket is done when u probe it and it slides in like butter.  More times than not, the packers I do take a good 24 hrs at 250

[theFlyingHog]

Even though I monitor temps on my briskets, I really don't care what it is.  A brisket is done when u probe it and it slides in like butter.  More times than not, the packers I do take a good 24 hrs at 250

Good advice. I've smoked enough I know better than to rush it.

Do you wrap yours at any point? I usually don't but am thinking about wrapping it up when it hits 160

[baitshop]

I wrap mine after the first 6 or 7 hours of smoke and cook to an internal temp of 205. To me it keeps the flat from drying out and give me a more even cook.

[theFlyingHog]

Finished after 18.25 hours and 50lbs of Kingsford. May need to invest in a BGE. Just got done making burnt ends, may never eat steak again

[RazorWild]

I never foil.  Glad it turned out well.  U will never regret buying a BGE

[bigstyx]

Big Green Egg will be among the best investments you will ever make. It's a life changer.

[DeltaBoy]

95% of BGE users never foil but on a stick burner , weber ect I do.