1st Brisket - Wrap or don't wrap?

willrev · December 2010

Staff Christmas lunch at work tomorrow. Smoking my first brisket 12lbs. over oak and hickory. As per my Texas buddy, we soaked it in Coke overnight. This morning rubbed with "dalmation" rub my friend bought from Blacks BBQ in Lockhart, TX.

The brisket went on the Egg at 4:50pm at 230 degrees. Getting ready to mop for the first time with beer and butter.

Should I wrap this thing in foil at some point or not? Any Texas experts to help an NC bbq man who is brisket clueless?

Lit · December 2010

I wrap at 165 and start poking it at 190-195 for tenderness. Usually comes off at around 200 and then wrap foiled brisket in towel and put in cooler for 2 hours or so. I have cooked them both ways and covered always comes out better for me.

cookn biker · December 2010

I don't wrap, but I'm not from Texas. :whistle:

willrev · December 2010

She is looking good. At almost four hours on the Egg. Fire started cooling a little too much so I adjusted vents and turned on my small fan on the floor of the deck and pointed it at the bottom vent. Seems like I have trouble maintaining 230 without my fire going out every time I try to smoke. I always clean the egg out completely and put in new lump. Not sure why I have trouble maintaining temp.

texas_archer · December 2010

We need pics of the finished product.

Soak it in coke? Never heard that.

Love my BBQ Guru.

Hoss · December 2010

If you will set it at 250 calibrated dome it will go for hours on end without assistance..It will be cooking at 220-230 at the grid level.250 seems to be the sweet spot on MOST large Eggs.

willrev · December 2010

Well, my Texas friend and coworker said he called his brother in TX who said to soak it in Coke and this was a BBQ secret. I guess we will see.

willrev · December 2010

You guys rock. Thanks for the 250 sweet spot tip. Going to adjust the vents.

willrev · December 2010

Sweet spot working. Temp is maintaining well. B)

EggSimon · December 2010

suppose you are eggin´the brisket, wrapping is generally not necessary. Imho actually the worse solution.

but if it´s your first run, perhaps wrap. Cause wrapping is the saver way to reach a tender brisket.

It is imho a bit drier and the bark is worse than w/o wrapping, but the first brisket ist perhaps better to wrap, to reach the main goal: tenderness.

Good cook !

ResQue · December 2010

? :blink: :ermm:

Griffin · December 2010

Never heard of soaking it in coke, and I've lived my whole life in Texas. Interesting. Let us know how it goes. And I've never wrapped a brisket.

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1st Brisket - Wrap or don't wrap?

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