Does everyone wrap brisket? If you do, do you add beef stock when foiling, or just wrap? I'm cooking my first brisket next weekend, just wanted some advice. I'm using a BWS.
09-02-2013 09:30 PM
I don't always wrap, in fact, my last brisket cook, I didn't wrap at all.
But, when I do wrap, I use butcher paper, and I will spray a little jus or apple juice onto the meat, then wrap, seal, and back onto the cooker.
09-02-2013 09:31 PM
Do you just wrap through the stall?
09-02-2013 09:35 PM
I wrap when the color is just a tad lighter than what I want to finish with, my cooks are generally done with little regard to the stall, other than for timing. What I mean by that, is that since I am cooking around 280F to 300F, I ignore the stall. I figure on a total 8 hour cook time, and work with that. The wrapping is more about color and keeping a little bit of moist environment around the meat.
09-02-2013 09:51 PM
I use Butcher paper and wrap at 4 hrs it stays wrapped until it is me to eat. I you use foil I would not bother to add anything with the meat it gives up it own juices.
09-02-2013 10:04 PM
Sounds great, guys. Thanks for the advice. I will experiment and see what happens. I'll try to post some pr0n when I make a run at it! Thanks again.
09-03-2013 04:48 AM
No wrapping brisket for me unless time is an issue.