JD, sorry for the late response. I took it to ~199*. It was between 198 and 200 in a few places.
As for wrapping, I think foil is fine if you wrap later in the cook. I don't go by temp so much as I go by color and bark formation.
Forgive me Father, for I have wrapped! - -Brisket content
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JD, sorry for the late response. I took it to ~199*. It was between 198 and 200 in a few places.
As for wrapping, I think foil is fine if you wrap later in the cook. I don't go by temp so much as I go by color and bark formation.
mauser
Fire Starter
jdeaston
Fire Starter
No problem, I ended up pulling mine at 193-195 and I ended up with pulled brisket, it's not suitable for slicing. I was shooting for sliced but didn't think it would become too tender to slice before at least 195-200. I was wrong, but I'm ok with that, the end product still came out amazing and makes for a great sandwich. I assume the cut of meat I got must have been more fatty than most briskets and that's why it turned into pulled brisket at that temp. As far as wrapping I ended up not wrapping it until I took it out to rest, I'll order some of the peach butchers paper and try it that way next time.
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The description of that paper says that it is "treated" steak paper. Not sure how it is treated, but I would be leery of wrapping something that I am going to cook in with it.
mauser
Fire Starter
I been thinking brisket for awhile now and yours look so good, I'm doing to pick up a flat for next weekend.
essexsmoker
Smoke Blower
It's $29.
I think that's the stuff that Aaron Franklin uses so it's silly popular now.
Thanks to Essex, I used the link he posted and ordered some 24" pink butcher paper. Got it in and did a brisket. Works great. I also got Franklin's BBQ Manifesto. Cool read. Following some tips he has in the book.
I'll get pics of th next one.
I'll get pics of th next one.
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essexsmoker
Smoke Blower
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