Brisket help

tx_hellraiser · May 26, 2016

So when i cook my brisket and around 175 i wrap it in foil and when i take it off the bark seems to be flimsy really moist instead of a nice medium hard ( does not slide off when cutting bark) any tips using a New braunfuls hondo

Jason TQ · May 26, 2016

Change the wrap to butcher paper or no wrap. Foil causes the softening.

tx_hellraiser · May 26, 2016

I tried butcher paper and it seems to flake off when i removed it

Rockinar · May 26, 2016

Foil is going to cause steaming. You are boiling your meat. Wrap in some type of paper. Even paper grocery bags.

Enrico Brandizzi · May 26, 2016

Jason TQ said:
Change the wrap to butcher paper or no wrap. Foil causes the softening.

Only if you wrapp too early (not yet settled bark).

SmokinCW · May 26, 2016

I prefer no wrap at all after trying it a few times. I still get moist tender brisket with great bark. I do wrap in foil and towels and hold in a faux cambro for at least one hour.

Bludawg · May 26, 2016

When you take the Brisket off the pit open the foil drain off all the juice, close the foil but leave the the top exposed and let it rest on the counter the bark will firm back up.

pjtexas1 · May 26, 2016

tx_hellraiser said:
I tried butcher paper and it seems to flake off when i removed it

The only time I have bp stick to my brisket is when cooking north of 350.

Brisket help

tx_hellraiser

Full Fledged Farker

Jason TQ

somebody shut me the fark up.

tx_hellraiser

Full Fledged Farker

Rockinar

is Blowin Smoke!

Enrico Brandizzi

Babbling Farker

SmokinCW

Knows what a fatty is.

Bludawg

somebody shut me the fark up.

pjtexas1

somebody shut me the fark up.

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