Foil or butcher paper?

[TimboBBQ!]

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

You cover the pan with foil I would guess?

 

[TimboBBQ!]

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!

Thanks!

 

[TimboBBQ!]

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!

Thanks!

 

[BrianGSDTexoma]

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.

Well said Eric!

 

[TimboBBQ!]

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.

Thank you!

 

[JLinza]

You cover the pan with foil I would guess?

If I trying to push past the stall, yes I'll cover. If I have time, ill just put it in an uncovered pan when the juices start to sweat.