-   Q-talk (
-   -   Wrap brisket? (

ATLSean 09-02-2013 09:28 PM

Wrap brisket?
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.

landarc 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.

ATLSean 09-02-2013 09:31 PM

Do you just wrap through the stall?

landarc 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.

Bludawg 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.

ATLSean 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.

sliding_billy 09-03-2013 04:48 AM

No wrapping brisket for me unless time is an issue.

All times are GMT -5. The time now is 05:48 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2015 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.