ATLSean
Full Fledged Farker
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.
Wrap brisket?
- Thread starter ATLSean
- Start date
landarc
somebody shut me the fark up.
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.
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
Full Fledged Farker
Do you just wrap through the stall?
landarc
somebody shut me the fark up.
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
somebody shut me the fark up.
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
Full Fledged Farker
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
somebody shut me the fark up.
No wrapping brisket for me unless time is an issue.
