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1st Brisket - Wrap or don't wrap?

willrevwillrev Posts: 80
edited 9:56AM in EggHead Forum
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?


  • LitLit Posts: 6,893
    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 bikercookn biker Posts: 13,407
    I don't wrap, but I'm not from Texas. :whistle:
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  • 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.
  • We need pics of the finished product.

    Soak it in coke? Never heard that.

    Love my BBQ Guru.
  • HossHoss Posts: 14,600
    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.
  • 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.
  • You guys rock. Thanks for the 250 sweet spot tip. Going to adjust the vents.
  • Sweet spot working. Temp is maintaining well. B)
  • EggSimonEggSimon Posts: 422
    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 !
  • ResQueResQue Posts: 1,045
    ? :blink: :ermm:
  • GriffinGriffin Posts: 7,673
    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.

    Rowlett, Texas

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