For best results, smoke the brisket for about 1 hour and 15 minutes per pound. For a true Texas-style brisket, use equal amounts kosher salt and freshly ground black pepper for the rub. Wrapping also captures the meat’s fat and juices, so they can be reabsorbed once the meat is … When the internal temperature of your brisket hits around 150°F -170°F the temperature can stall as the brisket tightens up and squeezes out moisture. It was about 170 before wrapping. Allow the brisket to come to room temperature for about an hour before putting it in the smoker. Cook the brisket fat-side down at 250-275°F to an internal temperature of 165°F. Once your Brisket reaches the ideal temperature (165°F), take it out and wrap it with an aluminum foil. The final prep. By wrapping, we are referring to wrapping with aluminum foil, a process that has been termed, “Texas … Put the brisket on the smoker with the fat side facing up. The brisket can range between 5-15 pounds. Put the double wrapped meat into an empty cooler. Patience is key. This means that the cooking time may vary considerably. The temperature at which you will smoke the brisket may vary depending on the size and the fatness of the brisket. Let it rest for at least 15 minutes before you apply the final touches then wrap it back up with the foil and let it sit. If it has reached about 180-185°F, remove the brisket from the smoker. Now if there is anything that can start an argument, it is whether it is acceptable to wrap briskets during the cooking process. It all comes down to fire management and personal preference. Brisket (packer) Amount: 14-18 pounds; Smoker Temp: 225°-250°F; Time: 12-18 hours; Internal Temp/Doneness: 205°F . The degraded and dissolved proteins from the brisket’s juices will thicken ever so slightly, which slows down how fast the juice pours out of the meat when you first cut into it. If you have the time, remove the still aluminum or paper-wrapped brisket and wrap it in a beach towel. Check the internal temperature of the brisket. The reason why you want to rest the brisket is that it allows the juices of the meat to thicken slightly. Wrap in butcher paper and continue cooking until 200-205°F and probe tender. Rest it for between 1-2 hours. This week’s Texas Barbecue class was about briskets with the focal point of comparing wrapped versus non-wrapped briskets. It got to about 191 internal temp around 10:30/11:00 when the WSM dropped temps to 200. Brisket requires both a low and steady pit temperature—Franklin uses 275°F (135°C) but we used a slightly lower and slower pit temp that gave us more control in our smaller smoker: 250°F (121°C). While not all pitmasters wrap their meat in the final stages of a cook—in barbecue circles, wrapping in foil is known as the “Texas crutch”—wrapping is an effective way of finishing a long cooking time without drying out the meat and keeping a steady internal temperature. When I cook brisket, I prefer to cook a whole packer brisket. I wrapped it in parchment paper. Brisket is a tough cut because it comes from the part of the cow just above the legs. You can wrap the brisket after around 4-6 hours or you can cook for 11 or 12 hours and never need to wrap it. Wanted to get it to 200. Took a bit to get more fuel going and the brisket dropped down to 180 in the process. At noon I added ribs and the brisket went down to 170. The final prep consists of making a BBQ sauce to enhance the flavor of the Brisket even further. Wrapped the flat at 8am. Beef Smoking Times and Temperature Chart. Rest in paper for 30 minutes before slicing. 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