Brisket question - always wrap in foil??

ederan42 · 11-30-2011, 07:13 PM

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!!

VoodoChild · 11-30-2011, 07:21 PM

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

DirtyDirty00 · 11-30-2011, 07:27 PM

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.

Boshizzle · 11-30-2011, 07:27 PM

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

mbshop · 11-30-2011, 08:04 PM

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

boogiesnap · 11-30-2011, 08:14 PM

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.

Al Czervik · 11-30-2011, 08:14 PM

Quote:

Originally Posted by Boshizzle

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

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?

Randbo · 11-30-2011, 09:35 PM

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.

snyper77 · 11-30-2011, 10:58 PM

Quote:

Originally Posted by Al Czervik

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?

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

tmehlhorn · 11-30-2011, 11:25 PM

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

R2Egg2Q · 12-01-2011, 12:21 AM

Quote:

Originally Posted by Al Czervik

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?

Quote:

Originally Posted by snyper77

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

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.

NorthwestBBQ · 12-01-2011, 12:43 AM

martyleach · 12-01-2011, 01:18 AM

Quote:

Originally Posted by R2Egg2Q

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.

frognot · 12-01-2011, 04:48 AM

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.

bdodd444 · 12-01-2011, 05:46 AM

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.

11-30-2011, 07:13 PM	#1
ederan42 Is lookin for wood to cook with. Join Date: 11-27-11 Location: La Grange, IL Downloads: 0 Uploads: 0	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!!

11-30-2011, 07:21 PM	#2
VoodoChild Full Fledged Farker Join Date: 05-22-11 Location: Phoenix,AZ BBq capitol of ....Well....Dunno Downloads: 0 Uploads: 0	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 __________________ 2-Weber Mini WSM 1-Jumbo Joe 3-Weber 22.5 ots 1-Weber 26.75 otg Nexgrill Gas Beefeater 3000s w/Cart -Gas

11-30-2011, 07:27 PM	#3
DirtyDirty00 is one Smokin' Farker Join Date: 07-13-11 Location: Mamaroneck, NY Downloads: 0 Uploads: 0	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. __________________ Smokers: 20x48 Pits by JJ Cinder block smoker Wishlist: 22.5" WSM

11-30-2011, 07:27 PM	#4
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	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 __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

11-30-2011, 08:04 PM	#5
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca Downloads: 0 Uploads: 0	i gave up on foil. i didn't see much differance so i just stopped. still happy with what i do. __________________ george spam, can't live without it

11-30-2011, 08:14 PM	#6
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	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. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

11-30-2011, 09:35 PM	#8
Randbo is one Smokin' Farker Join Date: 06-06-11 Location: Brookings Oregon Downloads: 0 Uploads: 0	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. __________________ 3 UDS, One charcoal eating fire breathing home bulit trailer pit,

11-30-2011, 11:25 PM	#10
tmehlhorn Full Fledged Farker Join Date: 06-20-11 Location: pratt, KS Downloads: 0 Uploads: 0	I dont wrap and smoke with cherry and hickory at around 300 __________________ Weber performer, Smokey joe, Weber go anywhere. Mini-wsm, WSM-Soon

12-01-2011, 12:43 AM	#12
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	__________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids

12-01-2011, 04:48 AM	#14
frognot Babbling Farker Join Date: 03-22-04 Location: Allen, Texas Downloads: 0 Uploads: 0	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. __________________ Large Big Green Egg WSM Weber One Touch Gold Weber Summit Gold Super Fast, Super Accurate Orange Therma-Pen Retired: NB Bandera (2003-2009) that introduced me to y'all crazy farkers "If you really care about this place, you'll show some respect for it." deguerre Thanks to N8man & NorthwestBBQ for the custom avatars! (\__/) (='.'=) (")_(") "Hang in there Dan Chambers!"

12-01-2011, 05:46 AM	#15
bdodd444 Knows what a fatty is. Join Date: 02-20-10 Location: Fairfax, Virginia Downloads: 0 Uploads: 0	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.

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