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Brisket Question

otter
otter Posts: 347
in EggHead Forum
Good Day.  I have a 8 lb. Brisket. Never really used butcher paper. Looks like some folks wrap the meat in paper at 170 deg. 
Then what? Leave the paper on when it’s ready to rest in the cooler? 
About an hour a pound? 
Thanks, it’s been awhile….
Pure Michigan
Grand Rapids, Michigan  LBGE, SBGE
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Comments

  • lkapigian
    lkapigian Posts: 11,160
    Wrap when bark is set ( rub does not come off when you touch it ), I just throw it in a pan in Cambro as is, some wrap in foil or cellophane.. never gone by time… @lousubcap has the best info 
    Visalia, Ca @lkapigian
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,689
    Keep it in the paper till you are ready to slice.

    Some say Aaron Franklin has reached his great height by standing on @lousubcap 's shoulders.  I recommend listing to what he has to say when he pops in.

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


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  • lousubcap
    lousubcap Posts: 34,077
    edited October 2022
    @otter-don't believe anything you see from @Ozzie_Isaac =) but I do have quite a collection of material on brisket cooks that covers your question and more.  Look for a PM in a few minutes.
    Edit: Sounds like you have a flat.  My material focuses on a packer.  However, here's a link to a recipe that has gotten good reviews: Ray Lampe brisket flat on a BGE-
    https://www.youtube.com/watch?v=l-BrQ_jefYc 
    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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  • wps456
    wps456 Posts: 107
    I wrap in butcher paper after it comes out of the stall (usually about 170-180 or so), place back on egg, put meat thermometer back in and start checking for done at about 200-ish. The time depends on cooking temp, but I leave wrapped and let rest for about 2 hours. Here’s a pic from yesterday, was really good but only let rest an hour.
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