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do you wrap your Brisket?
MarvMan
Posts: 1
I have never wrapped my Briskets and they always turn out great, but I have spoken to more and more people that not only wrap with aluminum foil but with plastic wrap. I'm curious to see what the Egg Head Nation had to say about it. If you do wrap it at what time or temp? I cook low and slow around 210-225.
Thanks in advance,
MarvMan TX
Comments
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Only done one so far, did a low and slow didn't wrap it
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never when cooking. I wrap after for an hour or more in a cooler.Keepin' It Weird in The ATX FBTX
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I'm going to try wrapping one with paper after the stall on Monday.Just a hack that makes some $hitty BBQ....
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Only if trying to power through the stall.Bx - > NJ ->TX!!!All to get cheaper brisket!
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I wrap with butcher paper (not waxed) after the stall and you have achieved the bark you desire. The paper helps with moisture control but does not soften the bark.SpringramSpring, TexasLBGE and Mini
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I took a class last year that was taught by Chris Marks, pitmaster of the Ace of Hearts BBQ team. They wrap all of their briskets in plastic wrap once they hit 165*. He did admit that it cuts down own the bark but feels you gain an advantage by how moist the brisket is. Who was I to argue?? He has won the American Royal eight times!Mike
I'm ashamed what I did for a Klondike Bar!!
Omaha, NE -
I have gotten to where I cook briskets (whole and flats) in foil pans and wrap tightly when the brisket gets in the 160* range. This helps it finish with moisture but also preserves the liquids for flavor later
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No I tried it once, it was way to moist, I like it a little dryer.
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Thought I might give this a try as well.cazzy said:I'm going to try wrapping one with paper after the stall on Monday.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada -
all great info. Many thanks. I will post how it turns out.
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when you do slice it, slice and serve immediately, slice it at the table
fukahwee maineyou can lead a fish to water but you can not make him drink it -
And please make sure you cut across the grain!!!!!fishlessman said:when you do slice it, slice and serve immediately, slice it at the tableBx - > NJ ->TX!!!All to get cheaper brisket! -
Plastic wrap? How does that not melt?
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The good commercial stuff like you get in the bulk rolls at Sam's can take heat up to 300* if I'm not mistaken. I've never had the stuff melt for me.Mike
I'm ashamed what I did for a Klondike Bar!!
Omaha, NE -
It must be a really low cooker. The melting point starts at 250.Andymizunogolfer said:Plastic wrap? How does that not melt? -
There is no way I would use plastic wrap on a grill. Just seems like a bad idea.
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+1 with Crimsongator. Did exactly as he said for our christmas brisket and wow, I nailed it. Will always do the same from now on. But it cooked a lot faster than expected AF (after foil).Be WellKnoxville TN
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Do you add any liquid to the pan? Is there bark on the bottom? It sounds kind of like a dry Travis Method unless you cook it at 225 or so (low and slow)B&BKnox said:+1 with Crimsongator. Did exactly as he said for our christmas brisket and wow, I nailed it. Will always do the same from now on. But it cooked a lot faster than expected AF (after foil).
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You can add some beef broth or beef base to the pan to help with flavor. Mostly you will generate your own jous so I don't always add liquids.
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Somewhere, in America, a brisket is crying right now.
) Keepin' It Weird in The ATX FBTX -
I did add a beef broth based solution, my brisket was in an aluminum pan on a shallow v rack, so the liquid level was below the base of the brisket. I the covered the whole pan with foil and let it go. No second stall and when I checked after a few hours sleep the tender probe as I call it went in and out like it was melted butter. Yes the crust was no longer dry but if you cook the brisket dry and then foil and rest, steam from the meat softens the bark anyway. I am no expert on cooking brisket but the results were so good I plan to repeat this way. Moist and full of flavor. I also injected the brisket with the same beef bas broth I used to braise/steam it.Be WellKnoxville TN
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The new guru of Austin, TX barbecue Aaron Franklin is advising to wrap in butcher paper halfway through the cook. I will be giving it a try."Bacon tastes gooood, pork chops taste gooood." - Vincent Vega, Pulp Fiction
Small and Large BGE in Oklahoma City. -
The Cen-Tex Smoker.ibanda said:The new guru of Austin, TX barbecue Aaron Franklin is advising to wrap in butcher paper halfway through the cook. I will be giving it a try.It's what he told me.Bx - > NJ ->TX!!!All to get cheaper brisket! -
ibanda said:The new guru of Austin, TX barbecue Aaron Franklin is advising to wrap in butcher paper halfway through the cook. I will be giving it a try.
he does wrap and several of the places down here do as well. Can't hurt to try but they do it because they cook hotter to facilitate their service schedule. He claims he does it to protect the bark from getting scorched, not to get moisture or texture. The texture comes from the rest in paper, not the cookKeepin' It Weird in The ATX FBTX -
I heard trojan is the #1 brand when wrapping... B-)Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Especially since they offer different sizing for the "Magnum" briskets.Chubbs said:I heard trojan is the #1 brand when wrapping... B-) -
I read the article cited and my inexpert conclusion is that they are using smokers that are not as efficient at not drying out the brisket as Eggs are. I think that's one of the reasons he does a "wet" smoke with a pan of water beneath it. My two cents.The Cen-Tex Smoker said:
he does wrap and several of the places down here do as well. Can't hurt to try but they do it because they cook hotter to facilitate their service schedule. He claims he does it to protect the bark from getting scorched, not to get moisture or texture. The texture comes from the rest in paper, not the cookI can't see how the paper is any different than a braise with foil. Butcher paper will still hold a ton of moisture next to the bark. -
Foil is non-permeable. Butcher paper is partially permeable(air can pass through). That way it will hold in moisture but still allow smoke penetration.
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I foil at 160f because I have had my best successes following Chris Lilly's brisket method but I plan to try butcher paper in the near future.
Knoxville, TN
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