Brisket Questions (hopefully advanced)

[bellevueduck]

Hello All

Am doing my first springtime brisket.. I believe I graduated from being a newbie and now moving on to questions I can't figure out.

Doing a Point Cut Brisket for the Virginia/Oregon game.. Been on since 4:45AM. so going for 4+ hours so far.

Did a blend of 25% mesquite/75% Apple pellets.. don't want to use more mesquite and I'm out of Apple.

I do have cherry wood... Do you think there would be a noticeable taste difference to switch
to cherry at this point? IT is 136 so lots of time before stall and doneness.

Also I have always wrapped in foil but reading some good comments about wrapping in butcher paper. I don't have any butcher paper but do have parchment paper..would that work also? I have cooked a turkey once in a grocery bag...would that work also?

Oh by the way.. being in the northwest.. I'm a Duck Fan.

 

[daveomak]

Parchment does not breathe..... Cherry pellets will not burn alone... They need something else to keep them going..
4+ hours of smoke could be adequate...

 

[bellevueduck]

I have a Traeger silverton so the pellets are fed in and there's a burner is there.
It's for taste only question.

I do understand your comment about 4 hours of smoke could be enough... good comment.

So I'll go to the local butcher to get some butcher paper or just stay with foil as the wrap.

Thanks!

 

[dacfan]

Meat will absorb smoke till around 165 degrees, if your happy with the color though you could go ahead and wrap it.