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Probing a wrapped brisket

Thatgrimguy
Thatgrimguy Posts: 4,738
in Beef
So, I got bit with the brisket bug and have been doing one every weekend for a few weeks now. I'm still having inconsistent results.  I love the au jus I get from wrapping my brisket. It's one of the best things I have found for keeping a sliced brisket delicious during serving.  BUT, I can't probe check my brisket at the end so I've been relying on temp.

How do those of you that wrap your brisket handle probing? Do you just unwrap and probe? I'm worried this will cause a sudden temp drop and run a risk of spilling all that gravy gold.


XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Comments

  • Hotch
    Hotch Posts: 3,564
    You could move it to a aluminum roasting pan for the finish. And probe away. Then cover the top of the pan also. Like double check, oh no, it is double wrap.
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • GATraveller
    GATraveller Posts: 8,207
    edited July 2015
    Foil or paper? I ask because I have 2 prime in the freezer and have decided to wrap in paper next cook. I haven't wrapped before and contemplated the same question last night. Thanks for he post. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,485
    When I probe I try to unwrap first.  I have punched through and it didn't seem to affect it.

    People like @cazzy and @sgh just push on it to check for jiggle.  I'm not there yet.

    Maybe your purpose in life is only to serve as an example for others? - LPL


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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    GATraveller said:
    Foil or paper? I ask because I have 2 prime in the freezer and have decided to wrap in paper next cook. I haven't wrapped before and contemplated the same question last night. Thanks for he post. 
    I have been using foil for my wrap.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • lousubcap
    lousubcap Posts: 33,863
    I have inquired of many about the wrap step-I am convinced it is merited when you want to power thru the stall or preserve the bark but beyond that -I don't think it is a necessary step.   Of course the second piece of the wrap equation is butcher paper of specific characteristics or foil.  Search the forum for many opinions-the best I can offer is "whatever worked for you in the past will work for you now".  There is no doubt that a paper vs foil brisket will result in a different finish profile than one unwrapped but if not needed then is it a "right of passage"?
    The true key is to get the cook where either the paper or foil gig is not needed.  Harder said than done. But certainly achieveable.  Just an opinion...
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Philly35
    Philly35 Posts: 859
    Quit wrapping and probe that sucker! I'm in the no foil camp. I have yet to make a disappointing brisket. 
    NW IOWA
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  • pescadorzih
    pescadorzih Posts: 926
    I haven't been wrapping until FTC. I was wondering how to probe if wrapping in paper also.
    I bought some but haven't tried it yet.
    SE PA
    XL, Lg, Mini max and OKJ offset
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