Bristket tip

cbr0011

So I have been doing my same brisket cook for a couple years now and while I always get complements on it, for me its sometimes a bit dry.  Here's what I do.  I smoke at 275 with a couple chunks of pecan and mesquite wood.  I am loyal to RO charcoal.  I use a rub that i get from Rudy's, it has lots of black pepper.  I typically trim and rub the meat the night before.  I don't wrap during the cook but when it's done I wrap in FTC until it's time to eat.  I take the brisket off between 190 - 205, i make sure a toothpick goes in and out with ease.  I always produce a great bark but sometimes it is a bit dry.  I always do burnt ends with the point, these are a fan favorite.  When I remove the meat from the egg I will cut off the point and apply some more rub and then place it back on the smoker for 3 hours.  After that I take it off, cube the meat, add some of my homemade sauce and put it back on the smoker for about 1.5 hours.  I call it meat candy.  They are awesome.

Some ideas i have been toying around with are to wrap it at the stall or wrap it and place some beef broth in during the last hours of the cook.  Or maybe when I take it off let it sit in some broth while it FTC.

If you have any ideas or thoughts let me know.
Thanks a lot

Foghorn

I've converted to wrapping with butcher paper.  Gives me a nice balance of moist meat and good bark.  Wrap it when you like how the bark looks - which typically happens to be at some point in the stall.

cbr0011

I like it.  That is what Franklin's does.  I'll give it a try.  Where do you buy butcher paper at?

grillman14

I have done numerous briskets very similar but I marinate with Worcestershire and soy sauce the night before (with dry rub) then at 165 I marinate with Makers Mark and apple juice ( form a boat with foil and full of liquid) wrap tight in aluminum foil until I hit 195 degrees, then remove the juice, re-rub and go until 205.... it can take hours in between but be patient.....I also only cook at 225.... ENJOY!!!

Foghorn

cbr0011 said:

I like it.  That is what Franklin's does.  I'll give it a try.  Where do you buy butcher paper at?

He gets his paper from ABCO in Austin - or so says a previous thread - so I ordered from them about a year ago and have been pleased with my results.

http://eggheadforum.com/discussion/1156679/what-butcher-paper-does-aaron-franklin-use-for-brisket/p1


http://eccos2.ubsys.com/abco2/catalogdetail.asp?id=OII-BPK18-10&formname=browse

The Cen-Tex Smoker

Foghorn said:

cbr0011 said:

I like it.  That is what Franklin's does.  I'll give it a try.  Where do you buy butcher paper at?

He gets his paper from ABCO in Austin - or so says a previous thread - so I ordered from them about a year ago and have been pleased with my results.

http://eggheadforum.com/discussion/1156679/what-butcher-paper-does-aaron-franklin-use-for-brisket/p1


http://eccos2.ubsys.com/abco2/catalogdetail.asp?id=OII-BPK18-10&formname=browse

That's where i get mine too but I think Tom at Ceramic Grill Store sells it in smaller rolls. I know Amazon does but it's insanely expensive. The roll at ABCO will last you and many others a lifetime.

The Cen-Tex Smoker

https://ceramicgrillstore.com/products/pink-butcher-paper-barbecue

DoubleEgger

You can wrap in a brown paper grocery bag if you want to try it before investing in a roll. 

CamadoCeg

Newb question, a bit off topic. At what temp is there a concern of the butcher paper burning, if any? Indirect of course.

DoubleEgger

CamadoCeg said:

Newb question, a bit off topic. At what temp is there a concern of the butcher paper burning, if any? Indirect of course.

Paper's combustion temp is 451F

lousubcap

@DoubleEgger -  well-played.

CamadoCeg

indeed.

Thank you kind sir.

Sirk98

great thread!

 I got a prime brisket with the side of beef I bought.  Its cryofrozen right now.  Any recommendations on thawing and what time to get it on the grill if I want to eat at 5/6:00 on a given day?

I am thinking thaw it two days in fridge and then let it sit overnight that second night dry brining as it finishes thawing.

The next day, get the brisket on the Egg around 11pm and it should complete 11am-2pm range the next day?  I am estimating the brisket I have is 10-14lbs untrimmed...

This would be the first brisket for me