My first brisket has so far been my best wrapped in foil. But you lose the bark. I’ve tried paper a couple times now and it hasn’t been good. But I also found out I was supposed to be probing the flat, not the point. Ended up with dry tough brisket. Now I’ve been reading some of you guys wrap when it comes off??? If you wrap, when? And with what?
Wrap or no? Brisket poll
- Thread starter wyoboypt
- Start date
LuketheDog
Well-known member
I've only done a handful of briskets but I wrap it in foil when it hits 165 or so, I care less about the bark than I do about it being dried out. It takes 4-5 hours to get to the wrapping point and there's a decent bark on it before that.
Khunter
Well-known member
I do full packer briskets and not just the flat and never wrap. always great.
wyoboypt, what sort of smoker you using?
wyoboypt, what sort of smoker you using?
marksjeep
Well-known member
No wrap. I do packers on a weber smoker. Probe flat and smoke to temp, pull and separate the flat/point, flat then rests wrapped and placed in a cooler while point finishes for a few hours.
Khunter
Well-known member
Interesting, i seem to get point sand flat done at the same time
marksjeep
Well-known member
They are usually pretty close in temp but I like the point cooked a tad more. I pull and separate at 190ish depending on feel. I like to get the point up to 205ish, so another hour or so. Gives the flat time to rest too.
R
rwc101
Guest
I stick to foil ever since I ruined most of a pork butt after the paper charred and imparted an awful taste to the outside.
ChaosOneZero
Well-known member
I wrap with butcher paper, usually around 170 through to 190 or so, but I’m using a BGE, so I don’t have the space for a full packer brisket. And it typically has a great bark on it by the time I wrap it.
Addicting
Well-known member
I smoke to 165 and then wrap in foil to 195. I pull it and put it in a small cooler to finish it. Usually 2 hours or so. Haven’t had a bad one yet.
ida homer
Well-known member
Unwrapped to 160-170, then wrap in foil or butcher paper until it probes like butter.
