Here’s my attempt at a new butcher paper wrap method. The only thing I don’t like about a butcher paper wrap is not having easy access to check for probe tenderness - this worked perfectly.
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yes, serious haha! 15 minutes too long once you’re close to finishing can turn your brisket into cat food. I really like the no wrap method because you can check the entire flat quickly to measure doneness. This gives you the best of both methods.ummm...not sure if serious
so first of all why not just poke through the paper?
also try and focus on the thickest part of the flat, the rest will follow. wrapped or not ill pick up the brisket and judge doneness by the amount of give. it's a good secondary indicator to the probe test
Why not just put a temp probe in to begin with, pull and wrap when the thickest part of the flat is around 190°F, and rest in the oven or turkey cooker at 150°F for 10 or 12 hours? Then there's no need for test probing at all.
This is what I do, works great every time. But now I have to look into whatever a turkey cooker is and if I can use it for resting.Why not just put a temp probe in to begin with, pull and wrap when the thickest part of the flat is around 190°F, and rest in the oven or turkey cooker at 150°F for 10 or 12 hours? Then there's no need for test probing at all.
Kuddos for trying something new. It's only by experiences like this that you will develop your own technique that works for you and your cooking rig.
I must ask,....who is eating all that brisket?
I've been cutting a "T" slit for that purpose, poking through the paper alters my perception of tenderness.
This is what I do, works great every time. But now I have to look into whatever a turkey cooker is and if I can use it for resting.
I am sure this works great for SkaterSmoker on his smoker, however, I am surprised that most of the steam and heat does not escape?
That's great you figured out what works for you as there are many methods. I watch Chud a lot and just between him, Jurby and Jermey there seems to be a bit of tension between them due to different methods. I am sure I would like any of them. Thanks for sharing
No offense but when I look at the flap all I see is those old long John's with the butt flap in them. [emoji1787]