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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-02-2013, 11:09 AM   #16
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Yep, I see that.
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Unread 01-02-2013, 11:13 AM   #17
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Are you wet aging your briskets? Letting them age in the cryo for 30-45 days helps with the tenderness. I also agree with the others in that separating the point and flat when you take the brisket off is probably where you are losing a lot of moisture. Add some beef broth to your brisket when you foil and use your thermapen to probe it through the foil for the "buddah" feel. It's done when it feels done irregardless of the temp.
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Unread 01-02-2013, 11:35 AM   #18
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IMHO it seems those who use the flats sold for corned beef have dry issues. So only use packer cuts, leave almost all the fat on. I never foil , never cook direct over coals, always use a temp probe and always take off cooker at 192F, then I'll foil and let sit in a ice chest up to 12 hours.

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Unread 01-02-2013, 03:48 PM   #19
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250, inject, 165 wrap in BP, off when tender, rest in a dry cooler for at least 2 hours.
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Unread 01-02-2013, 04:00 PM   #20
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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?
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Unread 01-02-2013, 04:23 PM   #21
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Quote:
Originally Posted by Enkidu View Post
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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Unread 01-02-2013, 06:43 PM   #22
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Default 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.
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Unread 01-02-2013, 10:40 PM   #23
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what is "BP?"
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Unread 01-02-2013, 10:45 PM   #24
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Butcher paper.


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Unread 01-02-2013, 10:45 PM   #25
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Bovine placenta!
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