brisket tonight !

[drunkenmeatfist]

How much did it weigh out of the package? I picked up a 7lb brisket tonight and I plan on putting it on at 275 as well this weekend. 

 

[cksteele]

 
How much did it weigh out of the package? I picked up a 7lb brisket tonight and I plan on putting it on at 275 as well this weekend. 

 it was 12 lbs  out of the package  trimmed the fat down to around 10lbs.  i cooked it at 275 290 range  it took about 10 hours to get to 202 IT  in the point. 

 

[drunkenmeatfist]

 
 it was 12 lbs  out of the package  trimmed the fat down to around 10lbs.  i cooked it at 275 290 range  it took about 10 hours to get to 202 IT  in the point. 

Thanks for letting me know. I will be following pretty much all of your methods and I hope I can get a similar result. 

 

[drunkenmeatfist]

One more question. Did you leave the meat wrapped in the butcher paper and put it straight into the cambro? Or did you put it back on naked to firm up the bark?

 

[cksteele]

 
One more question. Did you leave the meat wrapped in the butcher paper and put it straight into the cambro? Or did you put it back on naked to firm up the bark?

 after i wrapped it i leave it in the paper put it in the cooler to rest and only unwrap it when i served it 

 

[drunkenmeatfist]

 
 after i wrapped it i leave it in the paper put it in the cooler to rest and only unwrap it when i served it 

Thanks again. I was trying to hold on to getting more of a crusty bark, but when I did a chuck roast I wrapped in paper and it was probably the best thing I have smoked in my short career. Brisket went on sale today and your method seems right up my alley so I will be giving it a shot. Thanks for the help. 

 

[cksteele]

 
Thanks again. I was trying to hold on to getting more of a crusty bark, but when I did a chuck roast I wrapped in paper and it was probably the best thing I have smoked in my short career. Brisket went on sale today and your method seems right up my alley so I will be giving it a shot. Thanks for the help. 

np glad to assist anyway i can yeah the paper seems to be a good compromise  between not wrapping and foil wrapping  have fun !

 

[Rings Я Us]

People don't leave a brisket in the wet greasy butcher paper and toss it on towels in the cooler I hope. That's not the same as in foil.

 

[SmokyMose]

People don't leave a brisket in the wet greasy butcher paper and toss it on towels in the cooler I hope. That's not the same as in foil.

I have to agree, Rings. I've never put a Brisket in a cooler. Leave it in paper til it's done, rest, and slice. Foiling and a cooler works great with a butt, but not a brisket.
Just my opinion, though.

 

[Rings Я Us]

Well.. not in butcher paper in a cooler especially.. [emoji]128512[/emoji] the towels would be like a wick and take all the good juices out of the paper and brisket. It would be nasty dry after 2 hours.. And towels would be juicy [emoji]128512[/emoji]

 

[cksteele]

People don't leave a brisket in the wet greasy butcher paper and toss it on towels in the cooler I hope. That's not the same as in foil.

I have to agree, Rings. I've never put a Brisket in a cooler. Leave it in paper til it's done, rest, and slice. Foiling and a cooler works great with a butt, but not a brisket.
Just my opinion, though.

idk i didn't foil it but this brisket i took it off the cooker at 202 IT  let it come down to  195 IT to make sure it stopped cooking.  then  i rested for about 5 hours in the cooler in the butcher paper on top of a towel w a heating pad  under it and foil covering the towel to protect if from the grease. when i served it it was around 150 degrees IT i find the resting lets the juices absorb back into the meat and you get a better  overall result 

 

[Rings Я Us]

But the butcher paper served its purpose in the smoker .. it's no longer useful after the brisket comes out of the smoker. Electric blankets? Heating pads? Not sure about that jazz. [emoji]128526[/emoji]

 

[cksteele]

But the butcher paper served its purpose in the smoker .. it's no longer useful after the brisket comes out of the smoker. Electric blankets? Heating pads? Not sure about that jazz. [emoji]128526[/emoji]

the butcher paper  holds the fat and moisture in its very useful after the cook  esp when holding it and resting it. i do all that to simulate a food holder  keeps the cooler warm and humid  inside gives you a nice  moist brisket 

 

[drunkenmeatfist]

But the butcher paper served its purpose in the smoker .. it's no longer useful after the brisket comes out of the smoker. Electric blankets? Heating pads? Not sure about that jazz. [emoji]128526[/emoji]

So if someone chooses to wrap with paper and they want to hold a brisket in a cooler. How would you suggest they do it?  Remove the paper and then wrap in foil? 

 

[ab canuck]

I Wrap mine when done and put in a cooler for 3 hrs. While I do that I'll sometimes separate the point from the flat cube it and sauce it, Then back on to the smoker for 1-2 hrs with just smoke. then serve after slicing the brisket. 

 

[ab canuck]

Brisket looks like it turned out great.... Point....

 

[SmokyMose]

But the butcher paper served its purpose in the smoker .. it's no longer useful after the brisket comes out of the smoker. Electric blankets? Heating pads? Not sure about that jazz. [emoji]128526[/emoji]

So if someone chooses to wrap with paper and they want to hold a brisket in a cooler. How would you suggest they do it?  Remove the paper and then wrap in foil? 

Yeah, I guess if you want to save it for later, that would be your best bet..

 

[cksteele]

 
So if someone chooses to wrap with paper and they want to hold a brisket in a cooler. How would you suggest they do it?  Remove the paper and then wrap in foil? 

no just keep it in the butcher paper.. all the top BBQ  joints in  texas  like Franklin bbq put briskets in food warmers like atlo shaams.  they keep them wrapped in the butcher paper for 5,6 7 hours  you can do the same thing in a cooler,  if you have a top quality one like a YETI  or PELICAN  cooler it will stay warm for  hours and hours just like a food  warmer 

 

[Rings Я Us]

Winner 2017 brisket award!