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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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11-30-2011, 07:13 PM | #1 |
Is lookin for wood to cook with.
Join Date: 11-27-11
Location: La Grange, IL
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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!!
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11-30-2011, 07:21 PM | #2 |
is one Smokin' Farker
Join Date: 05-22-11
Location: Phoenix,AZ Always Sunny !
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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
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11-30-2011, 07:27 PM | #3 |
is one Smokin' Farker
Join Date: 07-13-11
Location: Mamaroneck, NY
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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.
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Smokers: 20x48 Pits by JJ Cinder block smoker Wishlist: 22.5" WSM |
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11-30-2011, 07:27 PM | #4 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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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
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11-30-2011, 08:04 PM | #5 |
Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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i gave up on foil. i didn't see much differance so i just stopped. still happy with what i do.
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11-30-2011, 08:14 PM | #6 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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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.
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11-30-2011, 08:14 PM | #7 | |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Quote:
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11-30-2011, 09:35 PM | #8 |
is one Smokin' Farker
Join Date: 06-06-11
Location: Brookings Oregon
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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.
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11-30-2011, 10:58 PM | #9 |
Full Fledged Farker
Join Date: 05-25-11
Location: Sweet Home Alabama
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You are right Al.......there' no instructions on that link. Bo, hook us up.
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11-30-2011, 11:25 PM | #10 |
Full Fledged Farker
Join Date: 06-20-11
Location: pratt, KS
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I dont wrap and smoke with cherry and hickory at around 300
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12-01-2011, 12:21 AM | #11 | ||
is Blowin Smoke!
Join Date: 08-15-10
Location: Pleasanton, CA
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Quote:
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As for foil, I get more consistent results when I foil so more often than not, I do foil.
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12-01-2011, 12:43 AM | #12 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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12-01-2011, 01:18 AM | #13 | |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Quote:
And R2Egg2Q does a really good brisket. I have had them several times and they rank as the best I have had.
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12-01-2011, 04:48 AM | #14 |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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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.
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12-01-2011, 05:46 AM | #15 |
Knows what a fatty is.
Join Date: 02-20-10
Location: Fairfax, Virginia
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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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