Brisket taking forever and a day

Phatchris

Put on a 10# packer last night at 8, 225 dome, woke up at 6 180 dome 110 ish IT...cranked it to 250-275

It's now almost 4  and it's 170.. I'm wrapping

My dome thermometer prob need calibrating.

Phatchris

How high can I go wrapped to speed up the process without losing quality?

lousubcap

Don't personally know the answer to your question but I do know @SGH and @TheCen_TexSmoker  cranked a few out on a vertical (?) at upwards of 400*F.  I would say that with the foil you can roll into the 300-350*F range (on a calibrated dome) with no issues.  But purely a guess- 
And check your thermo as this cook is definitely a described out-lier (and they do exist).  FWIW-

bhedges1987

225 briskets take a long time!

theyolksonyou

Must be something in the air. Cook pork ribs yesterday for my mom. Took forever, 6+ hours. Butt over night for us. Had to crank it up to punch it home. The critter always gets the last laugh I guess. 

Phatchris

My settings on the egg are the same as always for 250 or so, but thermo could be off. Will definitely check it out.

Phatchris

Wrapped at 170 and it hit 200 in an hour... Letting it rest for a bit

Ladeback69

@Phatchris, at 150 It is not going to take must more smoke and you could have wrapped then depending on how you like the bark or crust on the outside.  If I foil I take it to 165, then wrap and up the temp to 350 or over.  I want to get some butchers paper to try and see how that works.  Looking forward to the final presentation.

lousubcap

@Phatchris - that's an impressive climb for a brisket.  And I'm sure you went with the feel for the finish as temp is only a guide.  Enjoy the eats.

Phatchris

Came out really good... My slicing needs some work 

dmchicago

Nice job!!!

lousubcap

Congrats on a great result.  Now enjoy the banquet.

minniemoh

Looks like a winner to me! Nice and juicy.

Ima_good_egg

Looks fantastic!

DoubleEgger

theyolksonyou said:

Must be something in the air. Cook pork ribs yesterday for my mom. Took forever, 6+ hours. Butt over night for us. Had to crank it up to punch it home. The critter always gets the last laugh I guess. 

Pollen probably clogged your vent 

SGH

@Phatchris
First, great looking grub buddy. Second, my apologies for being late to respond. I have been out of town the past two days at the crawfish festival in NO. I have been washing pots, burners and other stuff all day. But to the question at hand, "how high can I go wrapped to speed up the process without losing quality?". For future references, that depends on several things which I will explain later when time allows. But here is a general rule no matter the meat quality or the size of the BGE that you are using presuming that it's either a large or larger. Once wrapped with foil, you easily push them into the 400 degree arena and inflict no harm. The foil does a excellent job of protecting the meat from the intense heat. On a seperate note worthy of mention, paper starts to lose its luster when exposed to temps above 325 for long periods of time. Thus, when using paper, I try to limit temp to 325 for long cooks. The paper can withstand temps much higher than 325 degrees, however it's performance above that temp is less than stellar in my opinion. After being soaked in grease and exposed to real high temps for an extended period of time, paper will become "pulpish", if that's even a word. If I want to run real high temps, I would rather run naked than use paper for this reason. Again, the above is just what I have noticed and what works well for me. And before I forget, this is for a job well done brother Phat:

Sammi

Great looking brisket right there. 

XC242

Ladeback69

@Phatchris, looks awesome sir.  I am just having chicken.  

bhedges1987

SGH said:

@Phatchris
First, great looking grub buddy. Second, my apologies for being late to respond. I have been out of town the past two days at the crawfish festival in NO. I have been washing pots, burners and other stuff all day. But to the question at hand, "how high can I go wrapped to speed up the process without losing quality?". For future references, that depends on several things which I will explain later when time allows. But here is a general rule no matter the meat quality or the size of the BGE that you are using presuming that it's either a large or larger. Once wrapped with foil, you easily push them into the 400 degree arena and inflict no harm. The foil does a excellent job of protecting the meat from the intense heat. On a seperate note worthy of mention, paper starts to lose its luster when exposed to temps above 325 for long periods of time. Thus, when using paper, I try to limit temp to 325 for long cooks. The paper can withstand temps much higher than 325 degrees, however it's performance above that temp is less than stellar in my opinion. After being soaked in grease and exposed to real high temps for an extended period of time, paper will become "pulpish", if that's even a word. If I want to run real high temps, I would rather run naked than use paper for this reason. Again, the above is just what I have noticed and what works well for me. And before I forget, this is for a job well done brother Phat:

nice.  Good information here I will keep in mind.

Phatchris

Thanks everyone, first packer and won't be my last .,. Now to really clean my egg and calibrate my thermometer. Thanks for all the informative info, I truly appreciate it.

Phatchris

lousubcap said:

Congrats on a great result.  Now enjoy the banquet.

lousubcap said:

Congrats on a great result.  Now enjoy the banquet.

Thanks for all your help