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do you wrap your Brisket?

I have never wrapped my Briskets and they always turn out great, but I have spoken to more and more people that not only wrap with aluminum foil but with plastic wrap.  I'm curious to see what the Egg Head Nation had to say about it. If you do wrap it at what time or temp?  I cook low and slow around 210-225.

Thanks in advance,

MarvMan TX
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Comments

  • newby84newby84 Posts: 51
    Only done one so far, did a low and slow didn't wrap it
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  • travisstricktravisstrick Posts: 4,747
    Nope
    Be careful, man! I've got a beverage here.
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  • never when cooking. I wrap after for an hour or more in a cooler.



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  • cazzycazzy Posts: 7,143
    I'm going to try wrapping one with paper after the stall on Monday.  
    Just a hack that makes some $hitty BBQ...
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  • tazcrashtazcrash Posts: 1,851
    edited April 2013
    Only if trying to power through the stall.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • SpringramSpringram Posts: 417
    I wrap with butcher paper (not waxed) after the stall and you have achieved the bark you desire. The paper helps with moisture control but does not soften the bark.

    Springram
    Spring, Texas
    LBGE and Mini
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  • BOWHUNRBOWHUNR Posts: 1,427
    I took a class last year that was taught by Chris Marks, pitmaster of the Ace of Hearts BBQ team.  They wrap all of their briskets in plastic wrap once they hit 165*.  He did admit that it cuts down own the bark but feels you gain an advantage by how moist the brisket is.  Who was I to argue??  He has won the American Royal eight times!

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
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  • CrimsongatorCrimsongator Posts: 5,716
    I have gotten to where I cook briskets (whole and flats) in foil pans and wrap tightly when the brisket gets in the 160* range. This helps it finish with moisture but also preserves the liquids for flavor later
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  • No I tried it once, it was way to moist, I like it a little dryer. 
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  • cazzy said:
    I'm going to try wrapping one with paper after the stall on Monday.  
    Thought I might give this a try as well.

    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • MarvManMarvMan Posts: 1
    all great info.  Many thanks. I will post how it turns out.
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  • fishlessmanfishlessman Posts: 16,635
    when you do slice it, slice and serve immediately, slice it at the table
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  • tazcrashtazcrash Posts: 1,851
    when you do slice it, slice and serve immediately, slice it at the table
    And please make sure you cut across the grain!!!!! 
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • Plastic wrap? How does that not melt?
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  • BOWHUNRBOWHUNR Posts: 1,427
    The good commercial stuff like you get in the bulk rolls at Sam's can take heat up to 300* if I'm not mistaken.  I've never had the stuff melt for me.

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
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  • EggcelsiorEggcelsior Posts: 10,475
    Plastic wrap? How does that not melt?
    It must be a really low cooker. The melting point starts at 250.
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  • There is no way I would use plastic wrap on a grill. Just seems like a bad idea.
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  • B&BKnoxB&BKnox Posts: 229
    +1 with Crimsongator.  Did exactly as he said for our christmas brisket and wow, I nailed it.  Will always do the same from now on. But it cooked a lot faster than expected AF (after foil).
    Be Well

    Knoxville TN
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  • BeaumontyBeaumonty Posts: 171
    B&BKnox said:

    +1 with Crimsongator.  Did exactly as he said for our christmas brisket and wow, I nailed it.  Will always do the same from now on. But it cooked a lot faster than expected AF (after foil).

    Do you add any liquid to the pan? Is there bark on the bottom? It sounds kind of like a dry Travis Method unless you cook it at 225 or so (low and slow)
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  • CrimsongatorCrimsongator Posts: 5,716
    edited April 2013
    You can add some beef broth or beef base to the pan to help with flavor. Mostly you will generate your own jous so I don't always add liquids.
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  • Somewhere, in America, a brisket is crying right now. :))

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  • B&BKnoxB&BKnox Posts: 229
    I did add a beef broth based solution, my brisket was in an aluminum pan on a shallow v rack, so the liquid level was below the base of the brisket.  I the covered the whole pan with foil and let it go.  No second stall and when I checked after a few hours sleep the tender probe as I call it went in and out like it was melted butter.  Yes the crust was no longer dry but if you cook the brisket dry and then foil and rest, steam from the meat softens the bark anyway.  I am no expert on cooking brisket but the results were so good I plan to repeat this way.  Moist and full of flavor.  I also injected the brisket with the same beef bas broth I used to braise/steam it.
    Be Well

    Knoxville TN
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  • ibandaibanda Posts: 438
    The new guru of Austin, TX barbecue Aaron Franklin is advising to wrap in butcher paper halfway through the cook. I will be giving it a try.
    "Bacon tastes gooood, pork chops taste gooood." - Vincent Vega, Pulp Fiction
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  • tazcrashtazcrash Posts: 1,851
    ibanda said:
    The new guru of Austin, TX barbecue Aaron Franklin is advising to wrap in butcher paper halfway through the cook. I will be giving it a try.
    I thought the Austin brisket guru was @The Cen-Tex Smoker.
    It's what he told me. 
     
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • ibanda said:
    The new guru of Austin, TX barbecue Aaron Franklin is advising to wrap in butcher paper halfway through the cook. I will be giving it a try.

    he does wrap and several of the places down here do as well. Can't hurt to try but they do it because they cook hotter to facilitate their service schedule. He claims he does it to protect the bark from getting scorched, not to get moisture or texture. The texture comes from the rest in paper, not the cook

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  • ChubbsChubbs Posts: 4,660
    I heard trojan is the #1 brand when wrapping... B-)
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • EggcelsiorEggcelsior Posts: 10,475
    Chubbs said:
    I heard trojan is the #1 brand when wrapping... B-)
    Especially since they offer different sizing for the "Magnum" briskets.
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  • BeaumontyBeaumonty Posts: 171
    ibanda said:
    The new guru of Austin, TX barbecue Aaron Franklin is advising to wrap in butcher paper halfway through the cook. I will be giving it a try.

    he does wrap and several of the places down here do as well. Can't hurt to try but they do it because they cook hotter to facilitate their service schedule. He claims he does it to protect the bark from getting scorched, not to get moisture or texture. The texture comes from the rest in paper, not the cook
    I read the article cited and my inexpert conclusion is that they are using smokers that are not as efficient at not drying out the brisket as Eggs are.  I think that's one of the reasons he does a "wet" smoke with a pan of water beneath it.  My two cents.  

    I can't see how the paper is any different than a braise with foil.  Butcher paper will still hold a ton of moisture next to the bark.
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  • EggcelsiorEggcelsior Posts: 10,475
    Foil is non-permeable. Butcher paper is partially permeable(air can pass through). That way it will hold in moisture but still allow smoke penetration.
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  • NibbleMeThisNibbleMeThis Posts: 2,246
    I foil at 160f because I have had my best successes following Chris Lilly's brisket method but I plan to try butcher paper in the near future.
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