Brisket progress question

[bjacobs26]

I have limited brisket experience and I’m in the middle of a smoke as we speak. I brined a 14lb packer for 10 hrs, did a mustard base, and rub. Threw that beast on last night and just pulled to wrap in butcher paper at 170. It both looks and smells delicious but still has a “tense” feeling when I picked it up. Is this something you would expect to soften over the last few hours?  Really nervous and have a bunch of people coming g over for dinner. Thanks!!

 

[Grampy]

bjacobs26, you are OK let it continue to cook until it hits an internal temp of 195-200 degrees. At 170 your brisket is still going to feel tight. 

 

[old sarge]

At 170 you are hitting the dreaded stall. It is a slow climb from 170 to the 195/200 temp.

 

[LarryD]

As Sarge said, you've hit the stall... it's not even close to done yet.    I personally don't wrap... just let it keep going until hits the internal temp of 195 and you'll be spot on or really, really close.

Threw that beast on last night and just pulled to wrap in butcher paper at 170. It both looks and smells delicious but still has a “tense” feeling when I picked it up. Is this something you would expect to soften over the last few hours?  Really nervous and have a bunch of people coming g over for dinner. Thanks!!

 

[old sarge]

bjacobs26 - How did it turn out?