Never Wrap

grussem

Well, I tried hot and fast brisket for the first time (Myron Mixon method) and while the brisket was very tender, flavorful and moist, the wrapping absolutely ruined my bark just like I expected it would despite others saying it would be okay. Lesson learned, “shortcuts” come with consequenses. Never again

nolaegghead

Paper?

Tjcoley

I wrap in Parchment all the time and still get a great bark.  Learned from the pit master at Martin's BBQ Joint in Nashville. 200 degree Egg temp, oak wood (bourbon barrel oak for great flavor). Smoke for 12 hours to temp around 160 or so.  Wrap in Parchment paper, back on the Egg at 225 for another 8-12 hours until probe goes in like buttah.  IT 195-210.  Perfect brisket every time, which was not the case when I tried other methods.

unoriginalusername

I use butcher paper and don’t have any problems, check out the enclosed for some good tips 

https://youtu.be/lnRRDSYgdmw

grussem

Paper it is next time. 

SonVolt

Paper is still going to trap steam and moisture, so I'm not sure how that would be much different when it comes to dissolving bark.  You're not adding a bunch of liquid to the wrap are you? I always use foil and never have a problem losing bark except for the bottom of the cut.

KGilma2018

I cooked a brisket yesterday with the Franklin BBQ method, wrapped in parchment at 185, pulled at 203.  It had great bark.  

SSQUAL612

Franklin comparison of wrapped in foil,!parchment or naked.

https://youtu.be/lnRRDSYgdmw

unoriginalusername

unoriginalusername said:

I use butcher paper and don’t have any problems, check out the enclosed for some good tips 

https://youtu.be/lnRRDSYgdmw

SSQUAL612 said:

Franklin comparison of wrapped in foil,!parchment or naked.

https://youtu.be/lnRRDSYgdmw

Ahem <<<<look up three>>>> 

great minds think alike 

RalphieBoy

Parchment always

TEXASBGE2018

I only use Pink Butcher Paper a la Franklin. I will say it definitely can lean towards too moist sometimes. I've also done them unwrapped but they have a tendancy to dry out on the far end of the flat and I don't care for that too much.

nolaegghead

SonVolt said:

Paper is still going to trap steam and moisture, so I'm not sure how that would be much different when it comes to dissolving bark.  You're not adding a bunch of liquid to the wrap are you? I always use foil and never have a problem losing bark except for the bottom of the cut.

Steam, yes, standing liquid, much less likely than foil, where it is inevitable.

SonVolt

Ah ok. I haven't tried paper yet. I do get a good bit of standing liquid maybe 1/8" up the side, but that gets dumped into a pot of something usually. 

jokerman49

any ideas on how to deal with a 21" brisket when you have a large bge with an 18" cooking surface?

TEXASBGE2018

jokerman49 said:

any ideas on how to deal with a 21" brisket when you have a large bge with an 18" cooking surface?

2 ways. Put it over a rib rack until it shrinks enough to fit, or cut 3 inches off. Is the flat end really thin? If so its gonna burn up so cutting a bit off will probably leave you with a better end result anyways.

unoriginalusername

jokerman49 said:

any ideas on how to deal with a 21" brisket when you have a large bge with an 18" cooking surface?

There is only one option despite what others say.... get a second XL egg for such situations. It’s the economical choice. Just imagine the cost of throwing out 2” of prime brisket over a lifetime. 

R2Egg2Q

jokerman49 said:

any ideas on how to deal with a 21" brisket when you have a large bge with an 18" cooking surface?

Here’s a 16” brisket flat on a Small Egg arches over a metal bowl (wrapped in foil for easy cleanup).

lousubcap

@jokerman49 welcome aboard and enjoy the journey.  Above all, have fun.
However, you get your protein into your BGE make sure to foil protect any sections that are outside your heat deflector.  And use an air-gapped drip pan for the renderings.

The Cen-Tex Smoker

After paper wrap




Right before i wrapped (below)




Bark holds up well with paper. Myron likes his barkless briksets so really does not care about maintaining the bark. I crutched one with foil this weekend and it seemed pretty crumbly. I didn’t eat it though so I’m not sure. I bagged it up and refrigerated it. Im assuming injecting, using a foil crutch, and a bag/Sous Vide finish will not be kind to the bark. We shall see. 

SGH

The Cen-Tex Smoker said:

After paper wrap

Here is a couple of more that was wrapped in paper just to echo what you already said above. 


While some of them look better than the others, all were wrapped in paper and all of them at bare minimum had pretty good to real good bark. 

SonVolt

Where do you guys buy your paper? 

TEXASBGE2018

SonVolt said:

Where do you guys buy your paper? 

Amazon

SGH

SonVolt said:

Where do you guys buy your paper? 

http://www.oren-intl.com/pink-butcher-paper

Cornholio

TEXASBGE2018 said:

SonVolt said:

Where do you guys buy your paper? 

Amazon

Yep!

SGH

SonVolt said:

Where do you guys buy your paper? 

Brother Volt, here is an interesting and informative read on the authenticity of paper. If you have a minute, give it look. 

http://www.oren-intl.com/blog/3-ways-to-distinguish-true-peach-paper-from-the-substitutes

nolaegghead

I bought my last roll at a commercial restaurant supply place (not RD) in San Antonio that sold to the public.  They had the best knife collection I'd ever seen.

SGH

nolaegghead said:

They had the best knife collection I'd ever seen.

This is just a shot in the dark, did they have the Muhle R41 by chance?

SGH

The Cen-Tex Smoker said:

After paper wrap

Here is another. This one isn’t so great but it still shows that heavy bark can be obtained with paper. Hey, if we are going to show the good ones, might as well show the not so good ones as well. In no way is the paper responsible for the less than stellar look. The drunk cook is 100% to blame here. 

The Cen-Tex Smoker

SGH said:

The Cen-Tex Smoker said:

After paper wrap

Here is another. This one isn’t so great but it still shows that heavy bark can be obtained with paper. Hey, if we are going to show the good ones, might as well show the not so good ones as well. In no way is the paper responsible for the less than stellar look. The drunk cook is 100% to blame here. 

I would eat that drunk cook’s food any day of the week. 

DMW

The Cen-Tex Smoker said:

SGH said:

The Cen-Tex Smoker said:

After paper wrap

Here is another. This one isn’t so great but it still shows that heavy bark can be obtained with paper. Hey, if we are going to show the good ones, might as well show the not so good ones as well. In no way is the paper responsible for the less than stellar look. The drunk cook is 100% to blame here. 

I would eat that drunk cook’s food any day of the week. 

I remember that brisket. That was a dang fine brisket.

SGH

The Cen-Tex Smoker said:

I would eat that drunk cook’s food any day of the week. 

Back at you brother Tex. 

DMW said:

I remember that brisket. That was a dang fine brisket.

Thank you brother D. I thought it tasted fine too. It just looked like heck i thought.