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  1. image.jpeg

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    • bbqchris52
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    • Album: Results of my first packer brisket
  2. bbqchris52

    Results of my first packer brisket

  3. image.jpeg

    image.jpeg

    • bbqchris52
    • Media item
    • Comments: 0
    • Album: Results of my first packer brisket
  4. Results of my first packer brisket

    Results of my first packer brisket

  5. bbqchris52

    Results of my first packer brisket

    So a few days ago I smoked my first whole brisket. It took over 24 hours which it should not have but I had someone watch it for a little bit and they let the meat temp drop from 195 to 165 which added a lot of time. I was cooking at 250 and wrapped it in butcher paper when it hit 165 about 5...
  6. image.jpeg

    image.jpeg

    • bbqchris52
    • Media item
    • Comments: 0
    • Album: Results of my first packer brisket
  7. bbqchris52

    First Full Brisket

    So you wrap yours in foil to retain moisture and then take that foil off at the very end to harden the bark?
  8. bbqchris52

    First Full Brisket

  9. bbqchris52

    First Full Brisket

    I put it in a cooler with a towel partially overtop of it for just under two hours
  10. bbqchris52

    How to keep a good brisket bark

    Wrapping in butcher paper has given me my favorite bark for sure. So keeping moisture in a whole brisket is much easier than just in a flat?
  11. bbqchris52

    How to keep a good brisket bark

    I have cooked brisket flats in foil and in butcher paper, the one in butcher paper had a better bark but the one in foil was the most moist. Is there any way to keep a firm and not soggy bark while at the same time keeping it very moist. I'll be cooking a full brisket this time so I'm not sure...
  12. bbqchris52

    First Full Brisket

    I also prefer butcher paper, however, my last one came out a little dry when using paper rather than foil which kept it moist, do you think I should pull it off a little before 200 degrees to retain more moisture?
  13. bbqchris52

    First Full Brisket

    Do you wrap in foil or butcher paper?
  14. bbqchris52

    First Full Brisket

    Hey guys I've smoked 4 brisket flats recently and have gotten better every time. The 4th time I got the tenderness perfect and I was finally able to get my hands on a full brisket weighing in at 15 pounds. I'm a little nervous about the time considering a 4 pound flat took almost 13 hours on my...
  15. bbqchris52

    Ready to keep learning

    My name is Chris and I live in Southwestern Georgia and I have been cooking BBQ since I was about 15 but l have learned a fair share in the past few months and I am currently 19. I'm really looking to get some great advice about different ways to cook and deal with the issues that accompany it...
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