17 hour Brisket

BigBuford

After 17 hours this 14 lb Brisket is wrapped and resting in the pizza bag to take to our office for lunch. 

Foghorn

She's a beaut!  

BigBuford

The only thing I don't like is that I had to wrap the brisket to take it to the office.  

Wrapping causes the bark to get moist. 

I was still happy with the overall flavor. 

Gamecockeggman

17 hrs wow!  What temp did you run it at?  Beautiful job

BigBuford

Cooked at 225 degrees using the Flame Boss 500

Photo Egg

BigBuford said:

The only thing I don't like is that I had to wrap the brisket to take it to the office.  

Wrapping causes the bark to get moist. 

I was still happy with the overall flavor. 

Even the big gun brisket name in Austin wraps and rests his briskets. I think the resting will do far more good and your bark will still have the important flavor kick.
I’m sure you had a happy office lunch crowd.

BigBuford

I wrapped this one in foil. Wrapping in butcher paper won't steam as much producing better bark.  No complaints from the office staff. 

Photo Egg

BigBuford said:

I wrapped this one in foil. Wrapping in butcher paper won't steam as much producing better bark.  No complaints from the office staff. 

I think wrapping in butcher paper compared to foil, to finish your cook, once bark perfection is reached will help keep the bark crisper. Wrapping in butcher paper or foil after the cook, to rest, I did not see a difference. Only thing I have found that really makes a difference after the cook is letting the brisket rest unwrapped for 10-20 minutes to release some of the heat before wrapping for the rest/transport.
Either way, yours looks perfect.

wwinnc

Agree with @Photo Egg.  Prefer paper over foil and rest prior.  Great looking cook!!