MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-07-2017, 12:11 PM   #16
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Quote:
Originally Posted by Kanco Connection View Post
What is "wrap to color"?
Some people feel the need to wrap after the outside hits a certain color such a mahogany brown. They cook until the outside has the color they want and then wrap to keep it from further darkening. The fallacy is that a brown bark is better than a darker bark or that a dark bark is burnt.
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Old 07-07-2017, 12:12 PM   #17
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Not sure why the PBC would cause an uproar. If your setup exposes the brisket to the glowing coals, you may need to wrap to protect it from charring. If you have a deflector or barrier, you shouldn't have to wrap.

Wrapping won't necessarily make it more moist. It does reduce evaporation which allows the meat to heat up faster and therefore cook faster, but hotter meat also means more moisture squeezed out of the muscle fibers. If I am not behind schedule, I don't give a hoot about a stall and I don't wrap briskets. If it looks like getting it done in time for dinner is in question, I wrap and up the temp to speed things along. It is a tool that can help you but is usually unnecessary.
Sounds like solid advice. I'm going to try again without the wrap. Thanks.
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Old 07-07-2017, 12:15 PM   #18
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This thread is full of absolutes

the best bark is the bark an individual prefers. Maybe i dont like it hard and crispy

Also some things work for people and cant be explained why. Wrapping, venting, resting we do what works......my brisket comes oit best when i flip them.....so i do.
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Old 07-07-2017, 12:20 PM   #19
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This thread is full of absolutes

...the best bark is the bark an individual prefers. .
Is that an absolute? :)

Agree. Do what you and your family/guests like the most.

I personally cook to the color I like, vent for a few minutes during the wrap, and finish in foil. I also vent a few minutes after it is at the texture/temp I am happy with.
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Old 07-07-2017, 12:21 PM   #20
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My previous brisket attempts were just flats from Walmart of unknown quality, and my bbq skills weren't honed. But it was enough to make me brisket-shy for a couple years. So I resolved to get quality brisket from Costco and wrap. Better result but not perfect.
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Old 07-07-2017, 12:29 PM   #21
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Another non wrapper here. It's just a matter of preference.
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Old 07-07-2017, 12:36 PM   #22
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If you are using Kingsford and a majority of the "K's" are facing downward left, that can also lead to a mushy bark.

Upward right facing K's will produce a hotter heat source and allow the sugar in your rub to bark up better.
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Old 07-07-2017, 12:43 PM   #23
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I used to put way too much seasoning on a brisket and when I wrapped, it always got mushy. When I learned to put the right amount of seasoning and let the bark set, I never have a problem with mushy bark when wrapping. That's my $0.02.
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Old 07-07-2017, 01:05 PM   #24
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Quote:
Originally Posted by Bill-Chicago View Post
If you are using Kingsford and a majority of the "K's" are facing downward left, that can also lead to a mushy bark.

Upward right facing K's will produce a hotter heat source and allow the sugar in your rub to bark up better.
And make sure you buy only left-handed briskets, right?

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Old 07-07-2017, 01:22 PM   #25
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Quote:
Originally Posted by m-fine View Post
Some people feel the need to wrap after the outside hits a certain color such a mahogany brown. They cook until the outside has the color they want and then wrap to keep it from further darkening. The fallacy is that a brown bark is better than a darker bark or that a dark bark is burnt.
Some prefer a brown bark. Some dont. Its a personal thing. Were not here to tell what is right or wrong on a personal preference, were here to help.

As for the bark I suggest going with paper or giving a proper amount of time after the foil to let it set back up. I personally love butcher paper to the point I dont use foil very often anymore
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Old 07-07-2017, 01:30 PM   #26
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Butcher paper interests me but kind of expensive isn't it? Where's a good place to get some?
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Old 07-07-2017, 01:47 PM   #27
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I grabbed mine at gordon food service. It is a fraction of the cost of foil. If you bbq as a hobby and not a living I think the roll will last you about a decade
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Old 07-07-2017, 01:55 PM   #28
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OK thanks. Guess I was wrong.
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Old 07-07-2017, 02:23 PM   #29
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I also prefer mine nekid. As long as you keep temps low enough to prevent burning, you will have good dark mahagony to black bark and it shouldnt get get burnt/charred. Some edges of these the flat might get dry, but that you can just add that to any chopped brisket you end up making.

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Did you let it cool unwrapped for 5-10 minutes before holding? Need to make sure the temp comes down enough to stop cooking.
I agree that letting the brisket vent off some of the heat after before pulling it from the smoker helps. Because if you keep it wrapped after pulling it, you run a good chance that the bark will stick to the paper/foil. This is especially important if your bark is built on a thin fat foundation (like mine). Like m-fine said, it will still keep cooking during the hold, and that is a good thing.
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Old 07-07-2017, 03:42 PM   #30
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Butcher paper interests me but kind of expensive isn't it? Where's a good place to get some?
Grocery store paper bags, or the paper bags from Home Depot in the trash bag aisle do the same. That way you an try "paper wrap" without having to buy a whole roll of butcher paper.
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