Brisket Question

[BB-que]

So I cook on a rec tec and getting ready to do a 13lb packer this weekend. One of the obvious pros to pellet poopers is the easy temp control. I usually wrap in butcher paper but is there any different to wrapping than just pumping the heat up to 300 to power thru the stall? Only thing I can think of is maybe I’d lose some moisture with the latter method that the wrapped would retain ? Thoughts

 

[TNJAKE]

I like to wrap in butcher paper. Gives me a jucier end product with no real loss of bark. There will be others that say don't wrap. Basically it's gonna come down to what you like best. No wrong answer here

 

[pc farmer]

I dont wrap but pan with beef broth sometimes. I will say my last one I did was the best and it wasnt panned or wrapped. But I have did that before and the outcome wasnt as good as this last one. Just try one how ever you want to. Then try something different. Learn what you like.

 

[BB-que]

Thanks guys, I’ve smoked my fair share of briskets, usually do them at 325-350 the whole way but this one timing wise is gonna make more sense to make it a 12-15 hour cook, I’ll be sleeping anyway. Think I’m gonna get the bark I want and then jack up to 350 when it stalls. Pictures of course. Unless I F it up, in which I’ll conveniently forget to post.

 

[chef jimmyj]

I'm not seeing a reason you can't wrap and increase the temp. Butcher Paper can handle up to 550°F without issue, so at 350, you are fine...JJ

 

[Brokenhandle]

These guys have you covered! Sounds like you're gonna have to smoke a few more briskets to find out exactly how you like them...let me offer my services for helping you make them disappear!

Ryan

 

[BB-que]

I’m not asking the Q well JJ, what I’m wondering is do you think there will be a moisture difference between wrapping to get thru the stall vs powering thru with high heat. I get there’s only one way to find out but just thought I’d throw it out there for the hell of it. Considering I’ve cooked some of my best at 350 start to finish my initial thought is No. I’m gonna keep a water pan in to keep the chamber moist

 

[texomakid]

I can say from my experience you can cook through the stall without wrapping. I've done it many many times with really good results. I haven't used a pan of water in the cooker for years and again, we've turned out some solid briskets. With that being said, wrapping with butcher paper seems to speed up the cooking process as well as helping to achieve a moist product evenly cooked and I do occasionally wrap with pink butcher paper and I get great results. Only issue I've ever had with wrapping is lack of bark on the outside but I've found if I run low and slow for at least 5 or 6 hours I can achieve that bark, wrap and finish the brisket sooner.

There really aren't any wrong ways to do this just 1000 different ways that almost everyone of them work. Let us know how it turns out (with pics!)

 

[sandyut]

i use a rec tec and have done many briskets. 13lb is a nice size. I usually run it at 180 for a couple hours for a heavy smoke bath, then crank it up to 275 till done. no wrap. they turn out with great bark, smoke ring and flavor. this is my go to brisket cook profile. never fails.

 

[BB-que]

i use a rec tec and have done many briskets. 13lb is a nice size. I usually run it at 180 for a couple hours for a heavy smoke bath, then crank it up to 275 till done. no wrap. they turn out with great bark, smoke ring and flavor. this is my go to brisket cook profile. never fails.

Thanks, yeah I’ve had some good success on the rec tec hot n fast. With your method just curious how long in general for a 13 lb?

 

[sandyut]

well they are all different - i usually start about 6AM and always have them done by supper time.

and is it 13lb before trim?

 

[BB-que]

well they are all different - i usually start about 6AM and always have them done by supper time.

and is it 13lb before trim?

Yeah, I’m gonna go overnight and have it rest, might just go 250 all night and see where it’s at in the morning, crank up if need to to have ready for a rest by noon.

 

[Djahn1]

I dont wrap but pan with beef broth sometimes. I will say my last one I did was the best and it wasnt panned or wrapped. But I have did that before and the outcome wasnt as good as this last one. Just try one how ever you want to. Then try something different. Learn what you like.

Question about briskets that you have panned....Can I just leave the brisket in the pan, in its juices and covered tightly to put in my cooler to rest it for 2 to 4 hours? or should I pull it out of the juice, which I will save and defat...and then wrap the brisket in foil and rest? Doing Jeff's Wooster brisket today to try that recipe.

 

[noboundaries]

Wow, no answer to this question above.

Yes, you can leave it in the pan and cover it, then place it in the cooler. Probably old news by now.

I generally don't wrap anything, but I'm down to one container of frozen smoky au jus, so I will be panning and foil wrapping a packer this weekend to build up a bit of a supply for soups and chilis.