Wrapped Brisket

queball · 05-16-2006, 04:05 PM

Anyone out there ever try plastic wrap? I read about it somewhere and gave it a try this past weekend. Goes like this. Season a flat with dry rub and que with smoke for about three hours. Re-season and wrap that rascal tightly in plastic wrap and then foil. Throw it back on the old locamotive for about 2 hours. Pull it and let it rest for about 45 minutes. As you unwrap, be careful not to lose that wonderful au jus that gathers in the bottom. It's a little different but very moist and quite tasty.

RichardF · 05-16-2006, 05:08 PM

The only reason I could see to wrap in both foil and plastic is to avoid contact between the rub and the foil. Tightly wraped foil should give the same seal as plastic. I wrap in plastic when I take out of smoker and re-heat in plastic.

River City Smokehouse · 05-16-2006, 05:46 PM

I suggest from experience that you use a plastic oven bag for a turkey instead of plastic wrap. The reason is because the plastic wrap cannot handle higher temps. There are some institutional grade plastic wraps that will handle it, but I know first hand that the stuff you get at the grocery store is not going to hold up. When I do my fast track method for brisket I buy the turkey bag. It works great.

Dakaty · 05-16-2006, 06:24 PM

I've been reading that some people do wrap their briskets in plastic wrap. I'm too bad at heat management to try it.

My son likes to open the air vent (when I'm not paying attention) to look at the fire and the next thing you know my pit is at 300 degrees and climbing. Or my wife makes me do some honey dos while I'm cooking. Or I start my own project and momentarily forget about the pit.

Well, I guess melted plastic could really seal in the juices!!

kcquer · 05-16-2006, 06:48 PM

I have also heard of plastic/foil wrapping, never tried it in the cooker. I have used the p/f wrap when coolering and like it better than foil alone. It seemed to sludge up the bark less than foil alone, although I can't say why.

05-16-2006, 04:05 PM	#1
queball On the road to being a farker Join Date: 07-26-05 Location: southwest of what's left of New Orleans	Wrapped Brisket Anyone out there ever try plastic wrap? I read about it somewhere and gave it a try this past weekend. Goes like this. Season a flat with dry rub and que with smoke for about three hours. Re-season and wrap that rascal tightly in plastic wrap and then foil. Throw it back on the old locamotive for about 2 hours. Pull it and let it rest for about 45 minutes. As you unwrap, be careful not to lose that wonderful au jus that gathers in the bottom. It's a little different but very moist and quite tasty. __________________ Cajun Grill Super by Percy Guidry Cajun Microwave by Queball "If God did'nt want us to eat cows, he would'nt have made them out of meat."

05-16-2006, 05:08 PM	#2
RichardF is One Chatty Farker Join Date: 03-07-05 Location: the best day ever	The only reason I could see to wrap in both foil and plastic is to avoid contact between the rub and the foil. Tightly wraped foil should give the same seal as plastic. I wrap in plastic when I take out of smoker and re-heat in plastic. __________________ if you meet the Buddha on the road, kill him Live every week like it's shark week

05-16-2006, 05:46 PM	#3
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri	I suggest from experience that you use a plastic oven bag for a turkey instead of plastic wrap. The reason is because the plastic wrap cannot handle higher temps. There are some institutional grade plastic wraps that will handle it, but I know first hand that the stuff you get at the grocery store is not going to hold up. When I do my fast track method for brisket I buy the turkey bag. It works great. __________________ "Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425

05-16-2006, 06:48 PM	#5
kcquer Lives in Spirit Join Date: 02-17-04 Location: Wherever there's Sweet Blue	I have also heard of plastic/foil wrapping, never tried it in the cooker. I have used the p/f wrap when coolering and like it better than foil alone. It seemed to sludge up the bark less than foil alone, although I can't say why. __________________ Brinkmann Smoke King Deluxe Brinkmann Cimarron Deluxe FE-100 Fast Eddy by Cookshack They give me shivers when they bounce around, buckled up or draggin' on the ground, I like big....Joe Walsh

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05-16-2006, 06:24 PM	#4
Dakaty Full Fledged Farker Join Date: 01-05-06 Location: Katy, Texas	I've been reading that some people do wrap their briskets in plastic wrap. I'm too bad at heat management to try it. My son likes to open the air vent (when I'm not paying attention) to look at the fire and the next thing you know my pit is at 300 degrees and climbing. Or my wife makes me do some honey dos while I'm cooking. Or I start my own project and momentarily forget about the pit. Well, I guess melted plastic could really seal in the juices!!