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Unread 10-13-2013, 07:19 AM   #1
jamus34
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Default Weekend cook...first brisket

Ok, so I said I wanted to cook a brisket before the summer was out...well I missed that deadline (mostly because it took me 3 months to find someone who sells full packers not trimmed flats for $5.99 / lb)

So Anyway...doing a butt and a brisket and going to throw on some Snausages later in the cook.

Here's some early pics. One question...I'm going to try to "wrap in parchement / butcher paper" method (since I've yet to find someplace that sells butcher paper)...when do you's guys usually pull it to wrap and finish the cook?
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File Type: jpg Butt.jpg (100.0 KB, 140 views)
File Type: jpg full packer.jpg (196.0 KB, 140 views)
File Type: jpg smoker.jpg (125.0 KB, 140 views)
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Unread 10-13-2013, 08:16 AM   #2
Ron_L
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Good luck!

I don't wrap based on temperature. I wrap when the bark is the color that I want.
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Unread 10-13-2013, 09:13 AM   #3
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...watching
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Unread 10-13-2013, 09:15 AM   #4
Bludawg
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I wrap mine after 4 hrs ( I cook at 300) it goes back on the pit until probe tender and and gets rested in the same wrap on the kithchen counter until the IT drops to 150
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Unread 10-13-2013, 10:10 AM   #5
SmittyJonz
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Around 4 hrs if it Looks Good - sometimes 5 hrs
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Unread 10-13-2013, 10:12 AM   #6
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What is this whole wrapping thing? Isn't that what the hippty hop talkers do?

I typically go nekkid the entire time. The only time I consider wrapping the meat is when the color gets to where I want it at before it is done, or if the edges start to scorch.
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Unread 10-13-2013, 10:42 AM   #7
jamus34
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Thanks for the tips everyone...I just stirred the coals (probably going to need to add some lump since it's breezy today and I'm starting to bleed degrees.

Color is starting to look good so I'll wrap it in a bit and let it ride!

I'll do my best to post up the results.
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Unread 10-13-2013, 11:48 AM   #8
Big Dan
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Don't wrap it until it has the color and the bark that you want, or if you think it needs to be. Wrapping just for the sake of wrapping has no purpose. If you do wrap, add about a half cup of Worcestershire sauce in there.
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Unread 10-13-2013, 01:23 PM   #9
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I started wrapped because the Edges Scorched like aawa said
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Unread 10-13-2013, 08:33 PM   #10
jamus34
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Ok, so I think I probably could have left the brisket on for another half an hour or so and I picked a real crappy shoulder (wayyy too much fat for my liking) but all in all it was a good cook and not disappointing.
Attached Images
File Type: jpg pork pulled.jpg (122.6 KB, 67 views)
File Type: jpg bend test.jpg (88.6 KB, 67 views)
File Type: jpg brosket done.jpg (120.3 KB, 66 views)
File Type: jpg brisket squeeze.jpg (69.9 KB, 66 views)
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Unread 10-13-2013, 08:50 PM   #11
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Looks good!!
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Unread 10-13-2013, 09:04 PM   #12
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Nice job!!
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