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Wrapping while cooking...

dougcrann
dougcrann Posts: 1,129
in EggHead Forum
While I  have been cooking outside for a while now I don't understand the cience of several aspects. 
Take todays brisket. It was a Costco Prime. I trimmed it and hit with a rub a friend suggested. I understand that IT is not important...probe tender is. I cooked it at 300*. Poked the thickest part of the flat, went in like butter. Probed another area a few inches away..felt like butter. Wrapped it foil when I pulled it off...1 hour and 45 minutes later I pulled it out of the cooler. Unwrapped it...for lack of a better word it was "jiggly". Sliced it across the grain. Cutting board was drenched with juice. Sliced about 1/4" thick. Drooped over my finger nicely. Thought I finally nailed it...til we ate. Dry and tough. Sorry, no pictures...I got more than a bit discouraged and didn't bother. 

Will wrapping it in butchers paper (or foil) when the meat is at 160* or so help with the dryness? 

I started cooking ribs...only wrapped them once. Did the 3-2-1 method .  Were good but a bit to soft for us so I have never pursued wrapping during  the cook. I understand hat comparing ribs to brisket is apples to oranges so please spare me the insults...
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Comments

  • cazzy
    cazzy Posts: 9,136
    I think you cooked it fine.  Sounds like you screwed it up when you pulled it off and immediately wrapped it in foil, a conductive material that intensified the carry over cooking.   

    So you pulled it off, wrapped it foil and tossed it into a cooler for an hour and 45 minutes?  With towels?
    Just a hack that makes some $hitty BBQ....
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  • blasting
    blasting Posts: 6,262

    What temp was yours when you sliced?  Those suckers dry out fast if too hot when sliced.

    I did one today too.  Filled up on the burned ends - still haven't sliced the flat up.


    Phoenix 
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  • SGH
    SGH Posts: 28,989
    @cazzy
    Hello Caz :)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • cazzy
    cazzy Posts: 9,136
    SGH said:
    @cazzy
    Hello Caz :)
    Sup!
    Just a hack that makes some $hitty BBQ....
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  • bhedges1987
    bhedges1987 Posts: 3,201
    edited October 2016
    Too hot and it dried up.  

    Rest LONGER

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • YukonRon
    YukonRon Posts: 17,261
    I admit, I cheat. I will also tell you since I started cheating, my success rate using this method has delivered a moist and juicy brisket 100% of the time, as opposed to 80% without cheating.
    I inject. I use a 2:1:1 ratio of beef broth, garlic juice and onion juice. Inject prior to placing in the egg, and prior to butcher paper wrap at 160F.
    Cook it at 225F-250F until it probes very easily, remove butcher papter, towel, and cooler for at least 2 1/2 hours, more if I can.
    I pulled my last one at an IT of 192F. Awesome, sat 4 hours. But, I cheated.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • tikigriller
    tikigriller Posts: 1,389
    So I have Brisket #2 coming up in two weeks.  How long does one want to let it rest before putting into cooler, and then what is the ideal temp to slice at?
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • lousubcap
    lousubcap Posts: 36,866
    You want the cooling rack rest to last around 20-25 minutes to stop the carryover cooking.  Depending on the size of the hunk it may need to sit even longer.  And the latest "slice temperature of the month" that I recall seeing is around 140-145*F.  
    I am just pleased when I get the cow to finish within the FTC window prior to slice on demand and serve target time.  Adding another variable like the temp to slice will only provide an additional cloud to a likely overserved cook.     FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • westernbbq
    westernbbq Posts: 2,490
    Ive never wrapped in anything but foil as id pour pan drippings into foil when doing ftc.  But i just got delivery of cgs pink butcher paper and tom reminded me that the paper helps the meat breathe when it is wrapped

    Soooo, cant wait to get my first brisket going and or a shoulder amd wrap it with the pink butcher paper.   Ill post somewhere on here when i do it.  
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  • lousubcap
    lousubcap Posts: 36,866
    @westernbbq - will be looking for the paper-wrapped brisket follow-up.  Gotta get 'er dialed in before next year's National Brisket Day epic cook-off.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • westernbbq
    westernbbq Posts: 2,490
    @lousubcap. You know it!   I thnk lotsa brisket practice ahead of next yr memorial day cook is in order.   From what i can tell, bark formation is better with paper as steam really escapes as opposed to foil with a lock moisture in pot roast type process.    Franklin bbq has a youtube video on it and he had foil, paper and unwrapped comparison.  Well the paper wrapped seemed to have the beefiest flavor so next brisket will be done this way.   
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