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Started By
Message
1
Posted on 6/25/17 at 2:03 pm to 3HourTour
Your not gaining anything by not wrapping, it has got all the smoke it will take and unless you are using a BGE wrap after five hours. Butcher paper for me. Oak smoke wood.
Posted on 6/25/17 at 2:18 pm to BIG Texan
quote:
Your not gaining anything by not wrapping,
Depends on how you like the bark. True it wont take more smoke past about 140 degrees, but the texture of the bark and the flavor of the meat will be different.
Here is what Aaron Franklin has to say on the subject.
Youtube.
Posted on 6/25/17 at 3:50 pm to golfntiger32
Ok, but he wraps with paper, bark is good dried out brisket is not.
Posted on 6/25/17 at 4:35 pm to GusMcRae
Trim fat or not?
Posted on 6/25/17 at 4:43 pm to BIG Texan
I don't wrap anything last brisket I did and it was nowhere near dry.
Granted some of the first ones I did were dry, but after a bunch of practice you can learn to hit the happy place.
Granted some of the first ones I did were dry, but after a bunch of practice you can learn to hit the happy place.
Posted on 6/26/17 at 10:18 am to golfntiger32
That looks really good! I like to wrap mine at the 4.5 to 5 hour mark, but I also agree that its more personal preference that anything!
Posted on 6/26/17 at 1:24 pm to Honky Lips
All I said is I never wrap, and don't believe it's necessary.
Posted on 6/26/17 at 1:48 pm to 3HourTour
Looks dry-ish to me.
ETA: The later pictures look better. The first picture posted looks DAF.
ETA: The later pictures look better. The first picture posted looks DAF.
This post was edited on 6/26/17 at 1:50 pm
Posted on 6/26/17 at 2:09 pm to VABuckeye
Its what ever you like, for me I am gaining something by not wrapping, I prefer heavier bark and smokier flavor (less pot roasty). If you prefer to wrap cause you like the finish product then by all means wrap. I was just making a point that it was his first one and to say you are not gaining anything by not wrapping may not be true depending on how you enjoy your meat.
Posted on 6/26/17 at 7:32 pm to GusMcRae
quote:
All I said is I never wrap, and don't believe it's necessary.
No you didn't:
quote:
and would put my brisket up against the best.
Posted on 7/10/17 at 10:24 am to Honky Lips
Ventured into brisket for the first time yesterday. I had been shying away because I don't know if my fragile smoking ego could handle a failure. All in all, I'd call it a success. The biggest thing was that the flat was dry. Tasty, but dry. At one point I put some foil below that portion to slow its cooking, but didn't totally work.
How do you guys keep that moist while cooking the point to perfection? That being said, the point is amazing.
A couple pics.
It was about 7 pounds after trimming.
After almost 13 hours.
Tearing into the flat. Again, really tasty, just a bit dry.
The point. Gotta say I impressed myself with this part.
Juicy and really tender.
How do you guys keep that moist while cooking the point to perfection? That being said, the point is amazing.
A couple pics.
It was about 7 pounds after trimming.
After almost 13 hours.
Tearing into the flat. Again, really tasty, just a bit dry.
The point. Gotta say I impressed myself with this part.
Juicy and really tender.
Posted on 7/10/17 at 1:58 pm to Chucktown_Badger
What temp were you smoking at? I rarely have to smoke one in the 12-15lb range more than about 10 hrs at 250F. I would guess the 13hr cook time dried out the flat, but the point was still good due to the higher fat content.
Posted on 7/10/17 at 4:31 pm to golfntiger32
Honestly, it was up around 250 for much of it. The stall occurred up around 175, which is higher than what I've seen before with pork butt. I use a redi chek dual probe thermometer, so I think the temps were accurate, and also rotated it once in case there were any hot spots. Injected as well. The flat was quite a bit thinner than the point, but that's common, so I dunno. Should I have split the flat out separate and pulled that earlier?
This post was edited on 7/10/17 at 4:32 pm
Posted on 7/14/17 at 3:28 pm to Chucktown_Badger
This was 13lbs. Never wrapped it. Didn't inject either. Stayed around 220° for 15 hours, wrapped it in paper and a towel, then put it in an ice chest from 5am Sunday morning until I sliced at 2pm. Prime from Sam's for around $60:
Posted on 7/14/17 at 3:37 pm to Chucktown_Badger
quote:
How do you guys keep that moist while cooking the point to perfection?
I often times separate the point from the flat and cook them simultaneously, but separately. I also sometimes inject the flat with beef broth per the recommendation of amazingribs.com.
This post was edited on 7/14/17 at 3:39 pm
Posted on 7/14/17 at 3:56 pm to Chucktown_Badger
Brisket novice here. Do I need to babysit a brisket or can I Go to work than come back?
Posted on 7/14/17 at 3:57 pm to fareplay
quote:
Do I need to babysit a brisket or can I Go to work than come back?
Yes
Posted on 7/14/17 at 5:33 pm to upgrayedd
quote:
Yes
I think he's saying yes to the babysit part.
And I'll try separating the two parts of meat next time. Makes sense.
Posted on 7/14/17 at 6:26 pm to Chucktown_Badger
I'm just messing with him. He's just here to troll.
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