Brisket cook question

[stan5677]

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

 

[Smoking Piney]

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?

 

[Mattb82]

With less fat content wrapping should help it retain some moisture. I’d wrap it

 

[stan5677]

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?

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]

With less fat content wrapping should help it retain some moisture. I’d wrap it

If I use foil will it destroy the bark no way to get butcher paper.

 

[Smoking Piney]

If I use foil will it destroy the bark no way to get butcher paper.

Put it in a pan over a rack and cover it - it will preserve the bark.

 

[rus_bro]

If I use foil will it destroy the bark no way to get butcher paper.

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]

One inspector's choice may be another one's prime. Subjective. It's only an indication of fat, not taste or measurable quality.

 

[jasonjax]

Wrap it up.