First brisket - Foil or paper?

[suds1421]

Hello everyone,

I've smoked a ton of pork butts, lots of ribs, countless wings, pork chops, beef tenderloin, steaks etc. When I do pork butts I tend to throw them in a foil pan after awhile to catch drippings. I deff foil ribs.

For my first brisket would you say foil or paper is more forgiving? I like the idea of the better bark with paper, but if foil is more forgiving I would go that route for my first ever brisket.

Thanks!

 

[gary s]

Try the Foil then the next time try the Paper see which one you like best

Gary

 

[Rings Я Us]

Be brave and use nothing once. Lol

 

[gary s]

Be brave and use nothing once. Lol

Sorry I should have included that too ...................

Gary

 

[tallbm]

Hi there and welcome!

As said above foil will be most forgiving. I personally roll without any kind of wrap in my MES but I trim my brisket so there is nothing to dry or burn up. Here is an image of what I mean about trimming away parts of the flat that will burn up. Use the image as a reference:



I take all that good trimmed brisket meat and throw it in the pan I place under the brisket to catch drippings. That meat turns out as nice tender juicy meat or burnt ends depending on how much meat and whether I ball it all up together or not :)

Best of luck!

 

[hardcookin]

I like using butcher paper. It lets the brisket breathe some.
Pull the brisket when it is probe tender in thickest part of the flat.