Home Forums Hunting & Shooting Hunter's Campfire Brisket Question

Smoked a brisket all night at 175 degrees. Am going to finish it by bringing it up to 205 internal temperature. My question is should I just do that dry, wrap it, or wrap it with moisture to finish? What do you all do?

Do the Texas Crutch. Wrap it as is.

I wrap with butcher paper. I would ramp that temp up to 225 but everybody gets to do their thing.

Did you smoke it with the smoker temp at 175*, or is 175* the temp of the meat right now?

What’s is the meat temp right now?

I usually smoke at 225* until the internal temp if the meat reaches 155-165*, this temp coincides with “ The Stall”.

Then it gets wrapped in either butcher paper or foil and Cooke to 203*

Foil will reduce cooking time but also lessen the smoke ring. Only an issue in competition.

Butcher paper will allow for a better smoke ring, but it will add significantly to the time .

don't forget the final step which is defintely wrapped and let it set for as much as two hours. BIL is expert at this and does multiple for his whole company. He wraps it then put his it in an empty cooler with a, now old and brisket smelling, blanket on top. His briskets are always tender and smoky. Remember it is still cooking if wrapped and packed.

Sounds like you are on the right track. Let us know how it turns out.

If you can get a Prime brisket instead of choice you are one step ahead of the game. Choice can be good just a bit not as guaranteed.

Current internal meat temp is 174. Just wrapped and turned the temperature to 240. Will pull and let rest for a couple hours so what temperature should the meat be when I pull it off? 200-205? First brisket on my new Yoder. It did great overnight!

Personally I take the meat to 195F. After the stall it usually climbs in temp relatively fast. I usually keep the heat at 225F.
I just dry rubbed some baby back pork ribs, I usually have those in 4-6 hours.
After they "finish" I usually apply some sauce and wrap.
Good eats for us today!

No higher than 203*

Steve4102 Nailed it….. Wrap in butcher paper and 203* is the target.

Wrap in towel and put in empty ice chest to rest….

We cook in the oven first for a couple of hours at 300 wrapped in foil. Then put on pit at 210 until done over mesquite wood fire. I open foil when I put on pit. It comes out great. The mesquite is the secret. Well seasoned Pecan is good too.

All I do is follow exactly what Aaron Franklin does. He's pretty much the Brisket Zin Jedi Master.


https://www.youtube.com/c/BBQwithFranklin

Aaron Franklin! That johnny come lately! Ms. Tootsie Tomanetz got him beat all to hell!

😁😁😁😁😁😁

If I ever go to Texas....Snow's is where I am going.

Age ain't everything...

Even Aaron says she is that best!

Temp is o.k. as a guideline for brisket, but when it hits 200* start checking it with a probe. When it goes in and out like butter......it's time. I've had some briskets go as high as 210-212 before they give it up.

I wrap mine in foil and add a cup of coffee. It helps to tenderize it further. Sounds odd, but it works.

This.

Temp probes just let you know when you’re getting there. Lift it up and see how it feels.

From a Dr. Barbecue tip?

Smoke ring happens in the first four hours. Wrapping it towards the end shouldn’t make any difference.
I go at 210 the whole time. Start looking for doneness after internal temp breaks 200.