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Started By
Message
re: *Update* pics included. How screwed am I? Brisket related
Posted on 9/3/22 at 9:55 am to SixthAndBarone
Posted on 9/3/22 at 9:55 am to SixthAndBarone
I am not suggesting anyone here do it any particular way. I am saying how I do it, based on various way I have done it in the past.
just like pork. I use to wrap but don't anymore. I think there is value in wrapping beef for overall moistness. boat method intrigues me.
just like pork. I use to wrap but don't anymore. I think there is value in wrapping beef for overall moistness. boat method intrigues me.
2
Posted on 9/3/22 at 9:56 am to KTShoe
quote:
I wrapped the point at 165. Still waiting on the flag to reach temp to wrap.
That flat will be dried out cause it is taking it too long to get to temp. That is why you wrap to power through the stall so all the fat doesn’t cook out before it gets to 203F. I used to be a no wrap guy, but after my first brisket with butcher paper I will never go back. The bark is a little less but the tenderness and moistness of the brisket is night and day.
Posted on 9/3/22 at 10:04 am to SingleMalt1973
The spritz doesn’t penetrate the meat anyway. It’s fine.
Posted on 9/3/22 at 10:25 am to t00f
quote:
am not suggesting anyone here do it any particular way
I got you. I wasn’t replying specifically to your method.
Posted on 9/3/22 at 12:06 pm to SixthAndBarone
Got bored and did a brisket yesterday before this smoker goes to its new home and finally tried the foil boat method. Bark was definitely crunchier than paper, helped speed up the cook some. When using paper I don’t wrap until after the stall, 170-180.
Posted on 9/3/22 at 12:21 pm to KTShoe
Spritzing is counter productive. I never spritz anything, you probably did your brisket a favor and will have a better bark depending on how you wrapped it and what you wrapped it with.
Posted on 9/3/22 at 12:24 pm to t00f
quote:
I use to wrap but don't anymore. I think there is value in wrapping beef for overall moistness. boat method intrigues me.
I wrap with butcher paper, it is a good compromise between no wrap and foil. It helps speed up the cook more than anything else. I will try a boat at some point, and some guys are even doing a foil boat with a butcher paper top... I am not going to get that involved.
Posted on 9/3/22 at 12:55 pm to ruger35
Foil boat method ftw.
I've done all the methods. I usually wrap simply to speed up the process. I used to wrap in butcher paper but more often than not I just have more foil laying around the house so that's what I use. I do like to mop on some tallow when doing the foil boat method.
I've done all the methods. I usually wrap simply to speed up the process. I used to wrap in butcher paper but more often than not I just have more foil laying around the house so that's what I use. I do like to mop on some tallow when doing the foil boat method.
Posted on 9/3/22 at 1:04 pm to xXLSUXx
quote:
Foil boat method ftw.
I have some American wagyu beef ribs and prob do it via boat with some tallow tomorrow.
Posted on 9/3/22 at 2:27 pm to SixthAndBarone
quote:
or use a foil boat
I didn't even know this had a name, when I first started smoking my own briskets I did this because I had no idea what to do. The internet wasn't really a thing to do research.
Found taking it out it's own juices held the meat together better and left it less greasy.
This post was edited on 9/3/22 at 2:29 pm
Posted on 9/3/22 at 2:32 pm to fightin tigers
I’m a big fan of the boat method… started doing it not to long ago and I really think the briskets have come out better than wrapping in paper
Posted on 9/3/22 at 2:33 pm to Glock17
You get that top bark real nice.
Posted on 9/3/22 at 2:53 pm to KTShoe
quote:
had one too many drinks
Rookie
Posted on 9/3/22 at 4:17 pm to SixthAndBarone
quote:
I normally wrap, but my point is, you don’t have to.
Well what is your flat?
Posted on 9/3/22 at 4:48 pm to SixthAndBarone
quote:
You don’t need to spritz and you don’t need to wrap
I sometimes spritz every hour while I’m up, but never get up during the night to do it. And I never wrap.
Posted on 9/3/22 at 5:06 pm to KTShoe
It appears you do not know how to cut a brisket.
Posted on 9/3/22 at 5:19 pm to KTShoe
Brisket looks good, bark looks great, but man did you mess up and cut with the grain, bet it is chewy
Posted on 9/3/22 at 5:30 pm to Tigerpaw123
Looks good to me!
Posted on 9/3/22 at 8:30 pm to jpainter6174
I have never spritzed any meat. Brisket loves to be cooked a lot, and you seem to have left enough fat on it to keep it safe. I'd eat it, send it here if it's not good enough for you.
Posted on 9/4/22 at 1:53 pm to SixthAndBarone
I've been doing briskets the way the meat church dude does and really like how they come out.
Trim
Lay on the dry rub
Set pellet grill at 200F (his theory is at 200, you can't over cook it)
Put brisket on top rack and let it go for 8-10 hours (time depends on size of brisket)
At 165 - 170, wrap in paper
Bump temp up to 250F and go another couple hours or so ... pull off at 203 internal and let rest for at least 2 hours.
Trim
Lay on the dry rub
Set pellet grill at 200F (his theory is at 200, you can't over cook it)
Put brisket on top rack and let it go for 8-10 hours (time depends on size of brisket)
At 165 - 170, wrap in paper
Bump temp up to 250F and go another couple hours or so ... pull off at 203 internal and let rest for at least 2 hours.
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