SRF Waygu Black - To Paper on not?

dstearn

Tonight I will setting a 12.7 LB expect 11 LB when trimmed on the XL at 225 grate temp.
I am debating if I should try wrapping in in butcher paper once the bark is set.
With this grade of brisket will it make much of a difference?

Will it hasten the cook or retain moisture better?


My plan for holding will be to wrap in paper and foil for FTC after I have let it set to prevent carry over.

dmourati

https://www.youtube.com/watch?v=lnRRDSYgdmw

dstearn

dmourati said:

https://www.youtube.com/watch?v=lnRRDSYgdmw

Thanks, I have seen that video a hundred times. But that was on an offset. I was
looking to see if anyone has tried it on the Egg and what the results were.

dmourati

Sorry, I'm a newb on brisket and just figured this was the best you'd get in terms of an answer on paper or not. Anxiously awaiting the rest of the forum folks who know more.

DoubleEgger

The answers to your question is yes and yes. You want to try and maintain a balance of moisture and keeping the bark from getting soft. That’s where paper is better than foil. I would probably wrap it. I’d wrap in paper and do a PTC. No need to kill your bark at the finish line. It’s not needed for an SRF but even SRF flats can can dry out if you don’t watch out. 

onpoint456

I did one (SRF black) for super bowl, didn't wrap. Turned out fantastic. Finished faster than I expected. FTC for about 5 hours, no problems.

dstearn

onpoint456 said:

I did one (SRF black) for super bowl, didn't wrap. Turned out fantastic. Finished faster than I expected. FTC for about 5 hours, no problems.

Thanks, by FTC did you use foil or paper?
What was your cook temp and time?

lousubcap

@dstearn given this isn't your first SRF just go with your prior experiences coupled with the above regarding bark color.  Can't comment on moisture retention but I don't wrap and have always found SRF's to be quite moist when ready to slice.  FWIW-

onpoint456

dstearn said:

onpoint456 said:

I did one (SRF black) for super bowl, didn't wrap. Turned out fantastic. Finished faster than I expected. FTC for about 5 hours, no problems.

Thanks, by FTC did you use foil or paper?
What was your cook temp and time?

I used foil. Cook temp ranged from 235-250. If I recall, it finished in about 9 hours. It was roughly the same size as yours.

dstearn

onpoint456 said:

dstearn said:

onpoint456 said:

I did one (SRF black) for super bowl, didn't wrap. Turned out fantastic. Finished faster than I expected. FTC for about 5 hours, no problems.

Thanks, by FTC did you use foil or paper?
What was your cook temp and time?

I used foil. Cook temp ranged from 235-250. If I recall, it finished in about 9 hours. It was roughly the same size as yours.

I will be cooking at 225 so based on my prior cooks should be around 12 hrs