Brisket Temps

mawil1013 · Jan 2, 2013

Enkidu said:
I haven't wrapped in a while, but I thought the point of wrapping was to get the brisket past the stall. If that is correct, then don't you wrap once it hits the stall (wherever that may be, as it is different from brisket to brisket) not automatically once it hits a particular temperature?

Also, the reason I stopped using foil was because I felt the bark wasn't as crispy as I like. For those of you who do use foil, what do you do to get a nice bark? Do you remove from the foil at the end to crisp it up?

I understand foiling a slab of ribs as they don't have much fat, but can't figure why foil a packer cut? I do understand foiling those crappy corned beef flats but I don't understand why anyone would q one of those.

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The Biz · Jan 2, 2013

Briskit Temp

I normally go full smoke for the full time (no wrap) about 1hr per pound at 225. Afew times during the smoke I will raise the heat up to 275-300 to help "melt in" some of the pad. Works well for me.

Blutch · Jan 2, 2013

what is "BP?"

Swamp Donkeyz BBQ · Jan 2, 2013

Butcher paper.

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Bludawg · Jan 2, 2013

Bovine placenta!

Brisket Temps

mawil1013

Knows what a fatty is.

The Biz

Guest

Blutch

Full Fledged Farker

Swamp Donkeyz BBQ

is one Smokin' Farker

Bludawg

somebody shut me the fark up.

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