Help with brisket

[Ronan]

I have the Brisket in the smoker @225f and it was now reached an internal of 150.My problem is that the color is a light brown color rather than black.For the rub i just used montreal steak spice.Im going to wait till it hits an internal of 165 and then im going to wrap it.This is my first brisket.Where did i go wrong and why is my brisket looking anemic?

[jwbtulsa]

Patience young Jedi. They all look like that for a while. Always cook to temp and everything will be just fine.

[Fishawn]

My guess is you will see a deeper color in the next 15 degrees

[Ronan]

Think its hit the stall so im going to wait it out till the color improves then wrap it.

[L20A]

You will get the nice bark that you want. Also, you do not have to foil it until the bark is where you want it. Half of the time I don't even foil the brisket & it comes out wonderful. I foil 'em when I want them to finish sooner. Your bark will show soon. Good luck.

[Mark R]

What kind of smoker are you using? If it's a pellet pooper or electric the bark may not get as dark. Other than that they got pointed right.

[Ronan]

I have got a Vision Pro kamado style smoker.I used 4 number 2"x2" chunks of oak and 1 similar chunk of maple.

[Ronan]

Darker bark on it now.Its now wrapped in a double layer of foil and back on the smoker.What temp do you guys usually take it from the smoker.I have read anywhere from 190-205.

[Conumdrum]

When the probe slips in like butter in many spots, then it's done. 200+ usually.

[SMOKE FREAK]

Darker bark on it now.Its now wrapped in a double layer of foil and back on the smoker.What temp do you guys usually take it from the smoker.I have read anywhere from 190-205.

Are you planning to slice or pull it...
190-195 should slice nicely...
205 for pulling...

Usually I cook mine to 205. rest in the cooler for a coulpe hours, and refrigerate overnight...Slice cold and reheat...Best of both worlds in my opinion...

[Ronan]

Im looking to slice it

[SMOKE FREAK]

Well it sounds like you got it figured out...
Its gonna be great...
Only advice now is make sure to slice it against the grain...
Even perfectly cooked brisket will be tough if sliced wrong...

[Ronan]

Thanks everybody for your imput

[SMOKE FREAK]

That's what we're here for...

[Ronan]

It has hit 203 and i stabbed it with the thermometer and it was as soft as butter.I have wrapped it back up in the foil,wrapped two towels around that and now is sitting in a beer cooler where it will stay for the next hour.My god im hungry now.