Brisket Conundrum - Wrapped vs. Unwrapped

1move

I have done a few briskets in my time and only a handful on the BGE. I think I have it down to a science and for me it works the following way the best.My setup is as follows;XL BGE, platesetter with drip pan, and a cyberQ. I turn the BBQ on an hour before and let it stabilize to 225*F. I start the fire near the draft door as this is where the air comes in and over time I have found that this is the best area to begin with as it uses much less charcoal to begin with. I turn the thickest part of the brisket at the draft door and the small end is at the back (Thick end at 7 O’clock, thin end at 1 O’clock). My plate setter is setup that one of the legs is just above the draft door.I do not use any water and do just a ton of salt and pepper. I make sure the cap/fat side is up as I find that the fat melts and goes through the meat and tenderizes it a lot more than having the fat side down and drip right to the pan. In my opinion having the fat side down is pointless, I have tried it and have found that it dries out the meat too much. I always cook to an internal temp of the thickest part to be 180*F. The moment we hit 180*F a lot of things happen really quickly. I take it off and ramp the temperature down to 175*F. I wrap the brisket in heavy duty aluminum foil two times, then wrap it into heavy duty plastic wrap (food grade rated). I put it back on the BGE and let it “rest” for a minimum of two hours at this temperature. I have gone as long as 5 hours with no issues. I only load up the lump at the beginning and do not touch it again until it is done, having the temperature as stable as possible is the key. I found the water pan caused problems and made it way too moist and the egg didn’t like it either. So I avoid it now.This photo was taken just after I turned the brisket to wrap it up.

JBTx

@1move Thanks for the tips. I'll give it a try with the fat cap up next time. Otherwise I tend to cook with the platesetter in the same position as you.

JBTx

@pgprescott The label did say prime, but who knows? I think I'm going to try the CAB choice for the next one.

Here's what they look like pre-cook.

cazzy

I do everything different than both of you.  That being said...whatever makes my flat look like this is good for me.