First Brisket On My Pit Boss

[EdGs]

Got an 18lb brisket at Costco. Trimmed it up a bit, and had to separate the point and flat, just wouldn't fit in my 3 series. I think I did a boo-boo separating it, but whatever will be will be.

Seasoned it up, on the smoker at 225°.

So far, so good. I did go fat side up.

 

[sparkyv]

We gotta work with what's at hand. I don't think separating those two huge muscles is a mistake at all. In fact, you can turn that to your advantage by pulling the flat a bit sooner to keep from drying out. It's all good!

 

[EdGs]

I am 10 hours in, and been at a stall right about 150° for about 2 hours.

Do I wrap now or wait a bit longer until temp starts climbing again? Or, do I bump the temp?

My smoker temp did climb to 275° on the smoker probe and I had to add water to the PB pan twice.

I am not pressed for time.

 

[bobissmokin]

If the bark is where I want it, I'll wrap at 150. Bump temp to 250. Looks great!

 

[sparkyv]

If I'm not pressed for time, I'd bump the temp and ride it out.

 

[EdGs]

I bumped the temp to 250° about 15 minutes ago, and the bottom piece is at 154° and the top piece is at 148°, so up 2 degrees.

Would like to wrap at 165° to 170°. Yea or nay?

 

[sparkyv]

Yea.

 

[Elfcane]

Looking good to me. I say wrap!

 

[EdGs]

I wrapped the flat at 11AM, put some Better Than Bullion broth in with it along with some drippings from the pan and flipped it over, fat down.

Forgot to take a pic, almost 13-1/2 hours at 225° except 1-1/2 hrs at 250°. Point is at 163°, wrapping shortly.

 

[Jimsmokes]

I bumped the temp to 250° about 15 minutes ago, and the bottom piece is at 154° and the top piece is at 148°, so up 2 degrees.

Would like to wrap at 165° to 170°. Yea or nay?

That where I like to wrap.

 

[EdGs]

Point before the wrap.

Flipped fat down, added a little broth and some drippings. Instant probe read 166° in a couple spots I checked.

14 hrs. 10min. Waiting for 203°, then probe test. Fingers crossed.

 

[Cowboy1955]

I bumped the temp to 250° about 15 minutes ago, and the bottom piece is at 154° and the top piece is at 148°, so up 2 degrees.

Would like to wrap at 165° to 170°. Yea or nay?

160-170 wrap it

 

[EdGs]

Point before the wrap.

Flipped fat down, added a little broth and some drippings. Instant probe read 166° in a couple spots I checked.

Waiting for 203°, then probe test. Fingers crossed.

 

[EdGs]

After the wrap, went to the auto parts store to get rear bearings and seals for my truck. Figured I had a little time until 203.

Wrong!

Called the wife after I left the auto part store, asked her to check the temperature, she said. Oh, one is 204.

Crap.

Lucky I was 10 min from house.

Hauled butt home.

Unwrapped to vent, instant probe wenf into flat like butter. 206°

Point was hitting 203° as I was wrapping the flat. Probed tender, 204°.

Wrapped up and resting in the cooler, 2 hours until dinner.

 

[EdGs]

Turned out deelicious!