Foil or butcher paper?

[TimboBBQ!]

Doing my first brisket on my drum smoker Saturday. Opinions on foil or butcher paper to wrap with?

 

[whistlepig]

I have tried butcher paper and it's too much hassle for not that much benefit in my experience.

 

[TimboBBQ!]

I have tried butcher paper and it's too much hassle for not that much benefit in my experience.

Thanks!

 

[BrianGSDTexoma]

Thanks!

I agree. Plus I like using the broth.

 

[TimboBBQ!]

I agree. Plus I like using the broth.

Thanks!

 

[Gonna Smoke]

I like using the broth.

I like to use an aluminum pan for this reason. Hit the stall at around 170℉ I.T. Then place in a pan with the broth and cover with foil...

 

[TimboBBQ!]

I like to use an aluminum pan for this reason. Hit the stall at around 170℉ I.T. Then place in a pan with the broth and cover with foil...

Do you just use straight broth? Anything mixed with it?

 

[Gonna Smoke]

Do you just use straight broth? Anything mixed with it?

I place a pan under my brisket to catch the drippings. To that I'll add some unsalted beef broth and I also have beef tallow that I'll add. No seasonings. Another good technique is to place the trimmed fat from the brisket in a pan and let it render down while the brisket is smoking. Then put that in with the brisket and wrap. Can't find the thread, but there was one posted on here...

 

[TimboBBQ!]

I place a pan under my brisket to catch the drippings. To that I'll add some unsalted beef broth and I also have beef tallow that I'll add. No seasonings. Another good technique is to place the trimmed fat from the brisket in a pan and let it render down while the brisket is smoking. Then put that in with the brisket and wrap. Can't find the thread, but there was one posted on here...

Thanks!

 

[Smokin Okie]

I would prefer not wrapping at all. I will take it to the end on the offset as long as I can keep feeding splits.

IMO, wrapping with foil is just braizing the brisket. Cooking with steam. It softens the bark and creates a " pot roast " flavor.

Butcher paper still allows some air, its closer to not wrapping. And I don't think its any more difficult to wrap in paper than foil. Just wet down the paper with whatever you're using to spritz. That will make it more pliable.

 

[TimboBBQ!]

I would prefer not wrapping at all. I will take it to the end on the offset as long as I can keep feeding splits.

IMO, wrapping with foil is just braizing the brisket. Cooking with steam. It softens the bark and creates a " pot roast " flavor.

Butcher paper still allows some air, its closer to not wrapping. And I don't think its any more difficult to wrap in paper than foil. Just wet down the paper with whatever you're using to spritz. That will make it more pliable.

I am using a drum smoker. I want to go hot and fast. If I choose not to wrap do I flip or spritz it any along the way? Just smoke it that way until probe tender throughout?

 

[Smokin Okie]

I spritz everything, no matter the smoker. Wet surfaces attract smoke.

Flipping, that's a good question, you're using direct heat, so I would sure consider that. I would start fat side down and play it by ear after that.

Wrapping will speed up the cook, but if you're already going hot/fast, maybe speeding up the cook is not needed. With hot/fast , the done window gets smaller. And it reduces the time for collagen to break down, which takes both temp and time.

 

[912smoker]

Most of the H&F guys flip.
I would probably use either a pan or foil boat. Plenty of vids on the Blues Hog or Gateway site that might be helpful.

Keith

 

[texomakid]

I've used butcher paper, foil, and foil pans as well a nothing at all. They all work well to me but wrapping in something does seam to help tenderized & retain moisture. There is no wrong answer here! What I love about BBQ

 

[TimboBBQ!]

I've used butcher paper, foil, and foil pans as well a nothing at all. They all work well to me but wrapping in something does seam to help tenderized & retain moisture. There is no wrong answer here! What I love about BBQ

Thanks!

 

[TimboBBQ!]

Most of the H&F guys flip.
I would probably use either a pan or foil boat. Plenty of vids on the Blues Hog or Gateway site that might be helpful.

Keith

Thanks!

 

[TimboBBQ!]

I spritz everything, no matter the smoker. Wet surfaces attract smoke.

Flipping, that's a good question, you're using direct heat, so I would sure consider that. I would start fat side down and play it by ear after that.

Wrapping will speed up the cook, but if you're already going hot/fast, maybe speeding up the cook is not needed. With hot/fast , the done window gets smaller. And it reduces the time for collagen to break down, which takes both temp and time.

Thanks!

 

[SmokinEdge]

Everyone has their own way, they all work. Personally I roll the brisket for around 5 hours at 250-275 at which point we are usually at around 160-ish IT, this is right about the “stall” temp when internal juices start to flow out of the meat. I place in a foil pan and cover with foil, no added broth, the brisket will make its own. In the pan you catch all those wonderful juices which is great to use later for a finishing sauce base but it also keeps your smoker cleaner. The foiled pan will push the brisket through the stall and probe tender faster. Don’t be to concerned with IT other than around 200F you are getting close. Let it ride covered until it probes easy and tender (usually 203-210) but they are all different. At the probe tender stage I pull the brisket from the foil and go directly back on the rack to tighten up the bark takes about another hour. This gives time to cool the juices in the pan to de-fat and make a sauce from it if you want one.

Then pull the brisket out and rest it on a tray on the counter until IT drops to around 150-160 then cover with foil to rest until slicing time.

 

[Fraser]

I would say it depends on what you’re going for. If you’re looking for classic Texas, butcher paper is traditional. Just spritz the paper well, optionally add a splat of tallow and wrap very tight. I’ve also had great results with foil boats on the drum. Just be cautious what if anything you add as a braising liquid: it’s easy to way over-salt at this point, after all the meat should be well seasoned to start with, shouldn’t need any added strange flavors. As others have said, there’s a risk braising (pans or foil) turning your brisket to stew; personally I’d avoid with Prime or Wagu where tenderness is not at issue.

Hope this helps!

 

[JLinza]

If im going to wrap, these days I like a foil pan, butcher paper would be in 2nd place. Personally, I dont like what foil does to the bark. Anymore I throw it in a pan and let it roll, so I can get all that liquid gold