Finished Brisket 14 Hours...Picture

thailandjohn · October 2013

After 14 hours finished...started at 215 degrees for about 4 hours then raised to 230 and finished at 250 the last 4 hours......Thermapen went in like butter....I will now wrap and put in my pizza bag to rest for 3 hours......I would not be able to control my temps like this without my Stoker...love my Stoker

YEMTrey · October 2013

I'll take some of that!

tarheelmatt · October 2013

Yumm!

Socalcajudo · November 2013

Great looking bark. Delicious looking too.

Wolfpack · November 2013

Looks great- post some pics when you slice it

TexanOfTheNorth · November 2013

I assume by "pizza bag" you're referring to the insulated type bag that the pizza and take-out delivery drivers use?

What are the advantages, if any, to using that over a cooler?

Seanr7 · November 2013

Foil, towel, cooler, why use something else?

GATABITES · November 2013

what did you use to season?

thailandjohn · November 2013

My Briskets, I wrap in Butcher paper, I have been doing this for years....learned this on one of my Texas trips about 25 years ago......pizza bags work great for Briskets. I have two sizes, the large bag will hold two 15lb packer Briskets, small bag holds one. I also use the bags for ribs. I heat an aluminum cookie sheet in the oven and put the meat on the pan then into the bag. Meat stays hot for hours. For Pork Butts, I use different size coolers, depending on how many Butts. I also have a Cambro box I use from time to time...........for Brisket Rub, I use Montreal Steak Seasoning with a little Chili Powder

Charcoal_Addict · November 2013

thailandjohn said:
My Briskets, I wrap in Butcher paper, I have been doing this for years....learned this on one of my Texas trips about 25 years ago......pizza bags work great for Briskets. I have two sizes, the large bag will hold two 15lb packer Briskets, small bag holds one. I also use the bags for ribs. I heat an aluminum cookie sheet in the oven and put the meat on the pan then into the bag. Meat stays hot for hours. For Pork Butts, I use different size coolers, depending on how many Butts. I also have a Cambro box I use from time to time...........for Brisket Rub, I use Montreal Steak Seasoning with a little Chili Powder

Never thought of using a Pizza bag John but I'd have to wonder how easy they'd be to find in Canada.

I was thinking about buying some butcher's paper I notice it's not a common item in most stores.

thailandjohn · November 2013

I know they sell pizza bags at restaurant supply stores. Our restaurant depot here also sells them along with the business Costco..... If you have an independent butcher shop ask them where they get their butcher paper. I buy mine at smart and final. The brisket wrapped in butcher paper seems like they do not steam as much, and I like that.

ChuckChampion · November 2013

Looks delicious bud.

Finished Brisket 14 Hours...Picture

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