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!!

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

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.

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

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

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.

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?

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:

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

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

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.

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.

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.