tb80
Take a breath!
If you wanted to do a HnF brisket without the butcher paper, would you not wrap with anything, or would you wrap in foil?
Hot and Fast Brisket without Butcher Paper
- Thread starter tb80
- Start date
mchar69
Quintessential Chatty Farker
I use paper bags from the grocery store.
Would not wrap in foil, you are braising at that point.
Wrap if the bark gets too dark, otherwise, let 'er rip.
Would not wrap in foil, you are braising at that point.
Wrap if the bark gets too dark, otherwise, let 'er rip.
- Joined
- Jul 11, 2011
- Messages
- 4,300
- Reaction score
- 15,442
- Points
- 113
- Age
- 63
- Location
- Tuscaloosa Alabama
I have cooked several and never wrapped... They were great.. I have cooked several and after reaching the desired color .. Put in a foil pan an covered... But vented !!!! Pulled when probe tender....
pjtexas1
somebody shut me the fark up.
This! It kind of depends on your cooker. If you go nekkid the whole cook you may have to flip it if the bark gets too dark unless you like crispy bark.
SmittyJonz
somebody shut me the fark up.
I can end up with crispy edges on the flat if I don't wrap
tb80
Take a breath!
Thanks everyone.
IslandSmoke
Knows what a fatty is.
What temp is considered Hot for hot n fast?
I also see pics of briskets cooking with foil pans of water below. Are the pans there to catch Au jus and fat or to provide moisture?
I also see pics of briskets cooking with foil pans of water below. Are the pans there to catch Au jus and fat or to provide moisture?
Usually 275-325F. Pan is used to catch drippings for au jus.
