stan5677
Full Fledged Farker
Planning on a brisket this weekend. It's only a choice not don't have any butcher paper should I wrap or let it go naked
Brisket cook question
- Thread starter stan5677
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It doesn't need to be wagyu or better here to qualify as a good cook.
Cook what you have..................and make it rock. :-D
What's your plan?
Cook what you have..................and make it rock. :-D
What's your plan?
Mattb82
Full Fledged Farker
With less fat content wrapping should help it retain some moisture. I’d wrap it
stan5677
Full Fledged Farker
I only have my 22in Kettle plus my pellet pro 440 with just one rack. I think i'll start the brisket early in the morning on sunday since i don't have a lot of space on the pooper then ill pull it once prop tender clean out pooper throw ribs on then about 1.5 hrs out from ribs being done get the kettle going then do burgers and dogs
stan5677
Full Fledged Farker
If I use foil will it destroy the bark no way to get butcher paper.
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Put it in a pan over a rack and cover it - it will preserve the bark.
rus_bro
Full Fledged Farker
If u get a good bark before wrapping there will be no issues with bark...I have tried paper a couple times and always find myself going back to foil..
Don't get wrapped up in "it's only choice brisket". U cook it the same way with the same attention and love u would give any grade.
Rb
Mikhail
Babbling Farker
One inspector's choice may be another one's prime. Subjective. It's only an indication of fat, not taste or measurable quality.
jasonjax
Babbling Farker
Wrap it up.
