The Importance of Wrapping Brisket

[yakdung]

I found this article and thought it may be of interest.
http://www.texasmonthly.com/food/the-importance-of-wrapping-brisket/

 

[krex1010]

Very cool read, I always wonder how the BBQ restaurants deal with that very issue....very informative, thanks for sharing

 

[TropicDad]

I like to wrap mine when I get the mahogony colored bark I like, usually near the end of the cook.

 

[LongIslandEd]

Thanks for sharing the article-

 

[tgstrang]

I feel bad for that lang in the pic...somebody didnt do much maintenence on that poor thing. I coat or two of oil on that firebox earlier in its life would have gone a long way.

 

[Papa Don]

Just got some butcher paper to try on my next brisket cook.
BBQ joint here in town wraps everything in plastic wrap while holding.

 

[sylntghost]

Thanks.really good read.

 

[Wolverine]

Very good read, glad i don't have to do 20 packers a day,

 

[Jason TQ]

Very good read, glad i don't have to do 20 packers a day,

Very cool read. The year when a friend opened up a bbq restaurant and I quit my job to join in the fun of opening a place, he showed me the kitchen and was given the goal of just figuring it out to get it running was very eye opening for a whole new world of bbq. Cooking even multiple brisket and butts at home is one thing, but scale that to cook for hundreds every day and have all the meat turn out consistent is an entire other animal.....and even that is an understatement. Wrapping is a big part of it.

 

[shnmclr]

Thanks for posting this. Always trying to pick up usable tips from the pros!

 

[anthonyd]

Great read! Thank You.

 

[Doog]

Definitely an interesting read. Thanks for sharing!

 

[CUTigerQ]

For someone like me who is dreaming of opening my own W joint, this was an awesome read.

 

[Ron_L]

Nice article and thanks for sharing.

In the future please follow our guidelines for links to other sites, articles, etc. It help the gang decide whether they want to leave the site and read the other site.

http://www.bbq-brethren.com/forum/showthread.php?t=30197

 

[Cabin Fever]

"Even if a joint doesn’t wrap their briskets during the cooking process, they all seem to have a wrapping technique to hold them, and holding is half the battle."

That statement alone speaks volumes. It always amazes me when folks spend so much time and effort smoking a butt or brisket for 6-12 plus hours just to let it rest for only 30 minutes or an hour or two. I let big hunks of meat rest for 5-6 plus hours and the difference is night and day.