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question on wrapping brisket while it rests

post #1 of 7
Thread Starter 
Hi Guys

I'm planning to smoke a Brisket on Saturday and I have a question:

Once you pull your brisket off the smoker (at around 195-200F), do you quickly wrap (or re-wrap) the brisket in foil tightly then stick it in a cooler ? Or do you let the steam vent out, and then wrap it and let it rest?

I've checked a couple websites and bbq cook books and they seem to have different opinions:
1) The amazing ribs website just tells you to wrap it tightly and let it rest
2) Smoke and Spice tells you to let it rest naked
3) Slow Fire tells you to just wrap it
4) Franklin's cook book tells you to re-wrap it in the butcher paper you used to cook it with.
5) Secrets to smoking on the WSM tells you to let it vent out the steam for 10 mins (to stop the cooking process) then re wrap it in foil and let it rest.

I know I am probably over thinking it :-) But I am curious to know how you all do it. I imagine that leaving it to rest - tightly sealed in foil - for a long time will likely oversteam it and make it mushy. But then tightly wrapping it (i imagine) will allow it to continue on with its carry over cooking for longer - getting it softer.

looking forward to hearing your thoughts!
Carlo
post #2 of 7
Quote:
Originally Posted by Carlo Olivares View Post

Hi Guys

I'm planning to smoke a Brisket on Saturday and I have a question:

Once you pull your brisket off the smoker (at around 195-200F), do you quickly wrap (or re-wrap) the brisket in foil tightly then stick it in a cooler ? Or do you let the steam vent out, and then wrap it and let it rest?

I've checked a couple websites and bbq cook books and they seem to have different opinions:
1) The amazing ribs website just tells you to wrap it tightly and let it rest
2) Smoke and Spice tells you to let it rest naked
3) Slow Fire tells you to just wrap it
4) Franklin's cook book tells you to re-wrap it in the butcher paper you used to cook it with.
5) Secrets to smoking on the WSM tells you to let it vent out the steam for 10 mins (to stop the cooking process) then re wrap it in foil and let it rest.

I know I am probably over thinking it :-) But I am curious to know how you all do it. I imagine that leaving it to rest - tightly sealed in foil - for a long time will likely oversteam it and make it mushy. But then tightly wrapping it (i imagine) will allow it to continue on with its carry over cooking for longer - getting it softer.

looking forward to hearing your thoughts!
Carlo

I think it depends on how you cooked it. If you had wrapped them while cooking you probably need to let the steam out so you don't have too much carry over. If you didn't wrap while cooking you should be fine wrapping right away.

 

On my brisket last weekend, I wrapped in foil at 170. When it was done I opened it up, separated the point for burnt ends and re-wrapped the flat in fresh foil. I held it that way in the cooler for 5 hours and it was still perfect when we ate it. It was probably on the counter unwrapped for 5 minutes. 

post #3 of 7
Thread Starter 
Quote:
Originally Posted by bmaddox View Post

I think it depends on how you cooked it. If you had wrapped them while cooking you probably need to let the steam out so you don't have too much carry over. If you didn't wrap while cooking you should be fine wrapping right away.

On my brisket last weekend, I wrapped in foil at 170. When it was done I opened it up, separated the point for burnt ends and re-wrapped the flat in fresh foil. I held it that way in the cooler for 5 hours and it was still perfect when we ate it. It was probably on the counter unwrapped for 5 minutes. 

Thanks bmaddox, that makes sense.grilling_smilie.gif
post #4 of 7

Since I do not Smoke mine wrapped, I wrap it tight in some foil, followed by a wrap of an old beach towel or two.  Then into the cooler for 3-4 hours.  Comes out perfect each time.  Some times I will pull the point off and let it sit naked then chop it and mix with some of my sop and natural juice.  Makes for a nice little treat :)

post #5 of 7
Thread Starter 
Quote:
Originally Posted by millerbuilds View Post

Since I do not Smoke mine wrapped, I wrap it tight in some foil, followed by a wrap of an old beach towel or two.  Then into the cooler for 3-4 hours.  Comes out perfect each time.  Some times I will pull the point off and let it sit naked then chop it and mix with some of my sop and natural juice.  Makes for a nice little treat :)

Thanks millerbuilds. Maaaan that description of chopped up point with sop and juice made me hungry. might just try it this weekend.

ive tried not wrapping a couple briskets during the cook but the stall just seems to go on and on. Most times i end up wrapping it to get past the stall. The problem i have found though is if i wrap with a lot liquid in the foil, i end up losing my bark.

will see how it goes this weekend!
post #6 of 7
Quote:
Originally Posted by Carlo Olivares View Post


Thanks millerbuilds. Maaaan that description of chopped up point with sop and juice made me hungry. might just try it this weekend.

ive tried not wrapping a couple briskets during the cook but the stall just seems to go on and on. Most times i end up wrapping it to get past the stall. The problem i have found though is if i wrap with a lot liquid in the foil, i end up losing my bark.

will see how it goes this weekend!

You could cut the point and try and cook it unwrapped for bark and wrap the rest.

post #7 of 7
Thread Starter 
Quote:
Originally Posted by millerbuilds View Post

You could cut the point and try and cook it unwrapped for bark and wrap the rest.

sounds good will see how it goes :)
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