comp brisket issues

schooner · 04-15-2013, 04:21 PM

at home I prefer to cook without foil, or use bp at the end.. but at comps i dont seem to finish in time, always undercooked. i want to foil to ensure i am on time, but not lose any bark, or be too mushy. any ideas?

Bludawg · 04-15-2013, 04:29 PM

Cook at 300 Wrap at the 4 th hr in Butcher paper until probe tender Usually 1.5 -2 hrs after wrapping.

jmoney7269 · 04-15-2013, 04:37 PM

Big +1 that almost literally what I do at home and comps.
At my last comp and several before I had been running the brisket @325 grate temp, not some temp. Coming out real tender and juicy after a good rest in the Cambro. Threw it on @5:45 am and it was done @10:45. They were both 15 lbs before trimming.

04-15-2013, 04:21 PM	#1
schooner Is lookin for wood to cook with. Join Date: 08-07-12 Location: port neches	comp brisket issues at home I prefer to cook without foil, or use bp at the end.. but at comps i dont seem to finish in time, always undercooked. i want to foil to ensure i am on time, but not lose any bark, or be too mushy. any ideas?

04-15-2013, 04:29 PM	#2
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Cook at 300 Wrap at the 4 th hr in Butcher paper until probe tender Usually 1.5 -2 hrs after wrapping. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

04-15-2013, 04:37 PM	#3
jmoney7269 Banned Join Date: 02-07-11 Location: brenham, texas	Big +1 that almost literally what I do at home and comps. At my last comp and several before I had been running the brisket @325 grate temp, not some temp. Coming out real tender and juicy after a good rest in the Cambro. Threw it on @5:45 am and it was done @10:45. They were both 15 lbs before trimming.