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-   -   Brisket question - always wrap in foil?? (http://www.bbq-brethren.com/forum/showthread.php?t=121344)

ederan42 11-30-2011 07:13 PM

Brisket question - always wrap in foil??
 
I am a new member of the forum, but I have been smoking on a WSM 18.5 for about a year now. I have tried brisket twice, the first time being a huge bust, and the second time being pretty damn good (if I do say so myself!) I have been asked to smoke a pork shoulder and a brisket for our family holiday gathering and I am wondering if everyone wraps their brisket. Any non-wrappers? Thanks for your help!!

VoodoChild 11-30-2011 07:21 PM

Try this Or use the search feature on the bottom of page or Use the Roadmap Listed And It will show you everything !!

http://www.bbq-brethren.com/forum/ar...p/t-46259.html

DirtyDirty00 11-30-2011 07:27 PM

Listen to the advice on this forum. These guys know. My .02 even tho its prolly not even worth half that... I've cooked many briskets. I used to think they were good. They weren't. Now I've tried foil. Thought it was the solution. Was good. Now I tried hot n fast with no foil and that was really good.

I'm debating myself still foil v no foil. But I will say there is no substitute for the bark of an unfoiled brisket. And it is def 10000% possibly to get tender juicy unfoiled brisket as my last attempt had proven to me.

Boshizzle 11-30-2011 07:27 PM

Some wrap some don't. This is how I do it and the process is fool proof and always turns out great tasting, tender brisket.

http://www.bbq-brethren.com/forum/sh...d.php?t=118271

mbshop 11-30-2011 08:04 PM

i gave up on foil. i didn't see much differance so i just stopped. still happy with what i do.

boogiesnap 11-30-2011 08:14 PM

wrapping is a means to an and end.

depends on what means you're employing to get to what end determines whether or not to wrap.

search around, there are ALOT of opinions o the matter.

pick one that suits you and try to execute.

first and foremost, enjoy your cook.

Al Czervik 11-30-2011 08:14 PM

Quote:

Originally Posted by Boshizzle (Post 1866017)
Some wrap some don't. This is how I do it and the process is fool proof and always turns out great tasting, tender brisket.

http://www.bbq-brethren.com/forum/sh...d.php?t=118271

Hey Bo... I was going to subscribe to your process but I'm not finding it on this think... I can see the finished briskie, but not the rest. Am I missing something?

Randbo 11-30-2011 09:35 PM

I foil at 170 degrees internal temp. I add a cup of beef broth when I foil it and continue cooking it to 195 to 210 degrees internal temp and it probes easily. The resulting broth is YUMMY so I save it carefully! I put the leftovers in vacume bags and freeze. Just had some for dinner and remembered why i love to BBQ!!! good luck with your cook.:clap2::clap2::clap2:

snyper77 11-30-2011 10:58 PM

Quote:

Originally Posted by Al Czervik (Post 1866074)
Hey Bo... I was going to subscribe to your process but I'm not finding it on this think... I can see the finished briskie, but not the rest. Am I missing something?

You are right Al.......there' no instructions on that link. Bo, hook us up. :becky:

tmehlhorn 11-30-2011 11:25 PM

I dont wrap and smoke with cherry and hickory at around 300

R2Egg2Q 12-01-2011 12:21 AM

Quote:

Originally Posted by Al Czervik (Post 1866074)
Hey Bo... I was going to subscribe to your process but I'm not finding it on this think... I can see the finished briskie, but not the rest. Am I missing something?

Quote:

Originally Posted by snyper77 (Post 1866227)
You are right Al.......there' no instructions on that link. Bo, hook us up. :becky:

I think Bo meant to post this thread which has his instructions: http://www.bbq-brethren.com/forum/sh...d.php?t=118462

As for foil, I get more consistent results when I foil so more often than not, I do foil.

NorthwestBBQ 12-01-2011 12:43 AM

https://public.blu.livefilestore.com...36).jpg?psid=1

martyleach 12-01-2011 01:18 AM

Quote:

Originally Posted by R2Egg2Q (Post 1866261)
I think Bo meant to post this thread which has his instructions: http://www.bbq-brethren.com/forum/sh...d.php?t=118462

As for foil, I get more consistent results when I foil so more often than not, I do foil.


And R2Egg2Q does a really good brisket. I have had them several times and they rank as the best I have had.

frognot 12-01-2011 04:48 AM

i've been smoking at 350 and when internal temp hits 160, foiling with Dr Pepper (one can) and cooking until 200. Been happy with the last couple done that way.

bdodd444 12-01-2011 05:46 AM

I don't know if anyone caught the BBQ Central Radio show a couple of weeks ago on the stall and effects of foiling. It was the show with Meathead Goldwyn. Very informative and totally blew away my previous notion of the stall. Well worth checking out.


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