Brisket - Wrap or no wrap

exzacht

Newbie

Original poster

Jul 4, 2015

29

21

Rhode Island

• Jun 21, 2016

• #1

I'm thinking I want to do a brisket this weekend, nothing crazy. Do you have to wrap at a certain temp? I usually dont wrap when i smoke in general.

Any pointers? Temp, duration, etc.

 

jcbigler

Smoking Fanatic

SMF Premier Member

Jun 1, 2015

520

76

Chouteau, OK

• Jun 21, 2016

• #2

It's all about personal preference.

I've wrapped in foil, not wrapped at all and now I use butcher paper. I usually wrap at about the half way point, or a little after. For me, that's about 6 hours on an 11-12 hour smoke for a brisket that started out in the 12-13lb range. The internal temp is usually around the 170 mark when I wrap. The brisket will cook fastest when wrapped in foil, and slowest when not wrapped at all. Not wrapped had the thickest and most pronounced bark, foil wrapped has the softest bark. Butcher paper is in between.

You really have to try it each way and find out which way you like it best.

 

Last edited: Jun 21, 2016

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,385

12,221

Central Florida (Sebring)

• Jun 22, 2016

• #3

Al

 

hardcookin

Master of the Pit

OTBS Member

Aug 13, 2015

2,269

696

Northeast

• Jun 22, 2016

• #4

I usually wrap in butcher paper at around 165 or when I have desired bark.

JC did a good job of explaining it. Thumbs Up

 

Last edited: Jun 22, 2016

exzacht

Newbie

Original poster

Thread starter

Jul 4, 2015

29

21

Rhode Island

• Jun 22, 2016

• #5

JCBigler said:

It's all about personal preference.

I've wrapped in foil, not wrapped at all and now I use butcher paper. I usually wrap at about the half way point, or a little after. For me, that's about 6 hours on an 11-12 hour smoke for a brisket that started out in the 12-13lb range. The internal temp is usually around the 170 mark when I wrap. The brisket will cook fastest when wrapped in foil, and slowest when not wrapped at all. Not wrapped had the thickest and most pronounced bark, foil wrapped has the softest bark. Butcher paper is in between.

You really have to try it each way and find out which way you like it best.

Click to expand...

Thanks JC, that's a huge help.

Now what is the typical cook time? Similar to pork shoulder? 1.5-2hrs per pound?

 

jcbigler

Smoking Fanatic

SMF Premier Member

Jun 1, 2015

520

76

Chouteau, OK

• Jun 22, 2016

• #6

eXzacht said:

 
Thanks JC, that's a huge help.

Now what is the typical cook time? Similar to pork shoulder? 1.5-2hrs per pound?

Click to expand...

Cook times depend alot on your actual cooker and the temps and how much airflow you have. 

On my offset, I can cook a 12.5lb brisket that I have trimmed down to 11ish lbs in about 10-10 1/2 hours if I have a good breeze outside. That's under 1 hour per pound. I also cook at higher tempt than most, I'm usually in the 275 range. 

If it's 20 degrees out and no wind, it might take take an hour and a half per pound. Or if I was cooking on a vertical smoker like a Webber that has a little less airflow and at a lower temp it might take 1 1/2 hours per pound. I've never cooked on an electric smoker, so I will defer to the guy that have more experience with those. 

I don't think you will be longer than 1 1/2 hours per pound though, and probably closer to 1 and hour and 15 minutes per pound, though. 

 

parrot-head

Meat Mopper

Jul 21, 2014

179

63

N Ky.

• Jun 23, 2016

• #7

Does wrapping do anything to a brisket as far as keeping the internal juicier?

 

jcbigler

Smoking Fanatic

SMF Premier Member

Jun 1, 2015

520

76

Chouteau, OK

• Jun 23, 2016

• #8

I think it helps to retain some moisture. Foil will retain the most moisture, as the water from the meat can not escape. Paper retains a little less. But you can get a moist and juicy brisket by not wrapping also, just have to keep your temps lower and be more careful that it doesn't get too hot.