My first brisket on my SI#2

[Smoken]

I picked up a 10.5lb full brisket from my local butcher left approx. 1/2" fat cap trimmed out the heavy solid fat got it home rinsed it mustard it up put my favorite rub Strawberry rub here in Mo. sitting happy in the ice box plan on putting it in the smoker @200 on Sat night @ 11:00 pm with a post oak & hickory mix with a water pan next to the fire box I will pull it at 165 IT wrap it in butcher paper until IT hits 195 I will double wrap it in foil then a towel put it in a cooler & let it rest for approx. 1-1/12 hrs I have had a lot of charcoal smokers but I did 4 slabs of baby backs last weekend the best I have ever had bar none my brother & a buddy of mine are now getting SI Smokers lol .
The info here is outstanding take a little of this & that and make work for you.

 

[40 caliber]

I've never cooked a brisket so I am interested. pardon the stupid question. are you saying you wrap in butcher paper to get to 195? is that in the smoker?  I have read of foiling it but in butcher paper?

 

[RG 2.0]

40 cal, yep you got it right. Take the meat and wrap it in butcher paper (Aaron Franklin style) and back into the smoker. I have done this on my Kegs as well as in the SI3. The theory is that unlike foil, it lets the meat breath and doesn't necessarily steam it like in foil, while still allowing some smoke to make it through. It also supposedly doesn't make the bark complete mush but I can tell you that it does still have an effect on it. Sometimes I wrap, sometimes I don't. My wife likes hard bark versus softer so she usually gets her way

Check this out :
https://www.youtube.com/watch?v=sMIlyzRFUjU

And.......this too :
https://www.youtube.com/watch?v=lnRRDSYgdmw

 

[RG 2.0]

Not to completely hijack the thread but here's a shot of bark on an unwrapped brisket vs. wrapped

Unwrapped on Keg

Butcher Paper wrapped on SI3

You can see the difference in the bark.

 

[BedouinBob]

Jason, I would tear into either one of those..... 

 

[Smoken]

Both look great I'm going to decide when I hit the 165 IT see how it looks great pic's.

 

[Smoken]

I have a stupid question on my SI 2 I'm going to place the brisket 1 level down from the top should I remove all the other racks? I'm only smoking the brisket Thanks

 

[RG 2.0]

Yep, remove them. No need getting them dirty!

 

[Smoken]

Thanks RG didn't know if it would effect the heat circulation.
I can only hope my brisket turns out as good as your pic's

 

[40 caliber]

I always only put in the number of racks I need. it's never a problem.

I practice lazy cue and lazy cleaning

 

[Smoken]

Put it on at midnight 6.5 hrs in IT 160 * I have hit the stall sure is smelling good I don't think I'm going to wrap it just let it go

 

[RG 2.0]

Put it on at midnight 6.5 hrs in IT 160 * I have hit the stall sure is smelling good I don't think I'm going to wrap it just let it go

So.....when do we eat?

 

[Smoken]

15hrs wow just hit 180 I am not going to rush it I just peeked real quick OMG looks fantastic going for 195 & wrap it smells awesome!

 

[RG 2.0]

15hrs wow just hit 180 I am not going to rush it I just peeked real quick OMG looks fantastic going for 195 & wrap it smells awesome!

You're in the home stretch! Gonna be goooooood!

 

[Smoken]

I tell you what pulled it at 190 foiled it wrapped in a towel let it rest for a hour and a 1/2 fantastic bark very juicy great flavor post oak/hickory mix 50/50 did not quite pass the pull test but for my first brisket on the SI #2 more than pleased tomorrow burnt ends & smoked mac & cheese 
What a fantastic smoker Thanks Steve !

 

[SconnieQ]

Taking it all the way to 195 for your next one will make a big difference. It's funny, sometimes that last 5 degrees can take an hour or two! But it does seem to make a difference in achieving a good "pull test". Allow plenty of extra time. You can always wrap and rest longer if it's done early, but it's hard to rush a brisket. A good brisket will be all jiggly when you remove it from the smoker. Underdone or overdone, or a poor quality brisket will be more stiff. Once you've achieved a perfect one, you'll know the moment you take it out of the smoker by feel how moist and tender it's going to be!