Brisket, to wrap, or not to wrap? That is the question!

[cardsfan]

I'm going to smoke a 12.5 pound whole brisket this Sunday. I am looking for ideas! What rubs do you prefer, and who wraps their brisket  and at what temp? Who doesn't? I want a good bark, so I am a little hesitant on wrapping. So, let's hear it!!

 

[phatbac]

I like to take packer and trim the really hard fat out of it. It wont render and its not good eats. then when i trim i coat in salt and pepper. instead of salt sometimes i use Worcestershire sauce. soak it over night maybe a little garlic powder if you want. and that is about it. then i smoke it for 6-10 hours depending on size/thickness etc. my smoker runs hotter than a lot of folks 275-300 and is reverse flow so heat rolls over it twice. A trick i use is to determine the grain of the meat before its cooked then cut a small piece off against the grain so i can tell which way to slice when its done. its hard to see the grain through the bark. I don't wrap.

Here is some pics of my last brisket

IMG_20170211_054642.jpg

• phatbac
• Feb 13, 2017

IMG_20170211_121745.jpg

• phatbac
• Feb 13, 2017

IMG_20170213_070434.jpg

• phatbac
• Feb 13, 2017

I took it to a work lunch potluck and there was two really small pieces left from about 13 lb brisket.

Happy Smoking,

phatbac (Aaron)

 

[SmokinAl]

I don't wrap, because I like the bark too.

I do mine at higher temps too, 270-280.

Here is one I did a while ago.

Maybe this will help you a little.

http://www.smokingmeatforums.com/t/252808/hot-fast-no-wrap-brisket-on-the-lang

Al

 

[cardsfan]

Nice Phatbac! I am a chopper, not a slicer, when it comes to brisket, I feel like chopping it give me a better balance of bark, meat, and fat in every bite. That's a nice looking brisket!

 

[cardsfan]

Wow, that looks great SmokinAl! Do you always do your brisket at such a high temp? I was thinking I would smoke at 250?