smokers A Boy and His Smokers

grantmichaels said:
 
why wrap it then, you'll just steam and sog out the bark!
 
on a rack, like fried chicken ... imho ...
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Actually wrap it to avoid the stall then unwrap once at temp to get the crust dry again. I then wrap flat again, take the point off and toss it back on the smoker. If you have time and care less about the stall I agree, let it ride until the end but wrapping it does miracles to the meat imo.
 
i will resist the brisket porn and focus on wings ...
i will resist the brisket porn and focus on wings ...
i will resist the brisket porn and focus on wings ...
i will resist the brisket porn and focus on wings ...
i will resist the brisket porn and focus on wings ...
i will resist the brisket porn and focus on wings ...
i will resist the brisket porn and focus on wings ...
i will resist the brisket porn and focus on wings ...
i will resist the brisket porn and focus on wings ...
i will resist the brisket porn and focus on wings ...
i will resist the brisket porn and focus on wings ...
i will resist the brisket porn and focus on wings ...
i will resist the brisket porn and focus on wings ...
i will resist the brisket porn and focus on wings ...
i will resist the brisket porn and focus on wings ...
i will resist the brisket porn and focus on wings ...
i will resist the brisket porn and focus on wings ...
i will resist the brisket porn and focus on wings ...
i will resist the brisket porn and focus on wings ...
i will resist the brisket porn and focus on wings ...
i will resist the brisket porn and focus on wings ...
 
grantmichaels said:
 
why wrap it then, you'll just steam and sog out the bark!
 
on a rack, like fried chicken ... imho ...
Click to expand...
 
On a rack in the cooler?  I am open to the idea. I just thought the foil and towel wrapping helped retain the heat.
JoynersHotPeppers said:
Actually wrap it to avoid the stall then unwrap once at temp to get the crust dry again. I then wrap flat again, take the point off and toss it back on the smoker. If you have time and care less about the stall I agree, let it ride until the end but wrapping it does miracles to the meat imo.
Click to expand...
 
Ride or die!  lol  I am a bit punchy today due to 4 hrs of sleep and too many beers last night.  
 
Gonna wrap for the cooler and I will toss the point back on for burnt ends.
 
Husker21 said:
 
On a rack in the cooler?  I am open to the idea. I just thought the foil and towel wrapping helped retain the heat.

 
Ride or die!  lol  I am a bit punchy today due to 4 hrs of sleep and too many beers last night.  
 
Gonna wrap for the cooler and I will toss the point back on for burnt ends.
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Wanna see that point nice and crispy.....point tacos for the TD? hahahahha
 
grantmichaels said:
why wrap it then, you'll just steam and sog out the bark!
 
on a rack, like fried chicken ... imho ...
Click to expand...
Never had a complaint and if you get a really nice bark it will be fine.many Bbq festival's wrap due to the waiting time for customers and when you've cooked 10 or more briskets you don't want them to dry out. The wrap and hold method produces a great finished product I've sold brisket fresh off the smoker and wrapped and rested brisket customers can't tell the difference when you slice the bark softens naturally as it rest when you're eating it you won't notice a difference and if Husker21 was going to wait for dinner you don't want to leave on counter top. Brisket is not fried chicken there is no flour coating to steam off. Once you refrigerate the bark softens anyway. Still taste fantastic. Now don't get me wrong I love taking the cook to the end but if time becomes a factor then we must adapt and overcome. :) I've argued this point with noobs in the BBQ world many times not saying your a knob GM :) but I've cooked more briskets then I care to count and both methods produce a quality Q. I've also stated before if you wrap in butcher's paper to Finnish cooking you can do this in oven or smoker it allows steam to escape and keeps bark firm. I'd rather have a softer bark then and under cooked brisket. If you obtain a quality bark it will hold up. And when eating you won't notice a difference once again FRIED CHICKEN is not BBQ. Sometimes time restraints require some forward thinking.
I would not put fat layer on top as that will inhibit bark production large cuts stop taking smoke after 170 deg
But 170 is the temp were fat renders the longer in this range the better quality product you'll have in the end looks like Husker21 has a beautiful color and bark on that baby either way wrapping or finished on smoker will produce a quality Q as long as temps are correct and you keep that lid or door closed while cooking opening to look ruins your smokers internal ecosystem removing the humidity that keeps that product moist and happy I don't spritz either waste of time. Just watch temps you'll be fine.
 
I defer to salty bastige - even though he can't find the Enter key this morning, and presents a formidable block of text ...
 
But I like a dry bark, personally ...
 
I also take mine right up to 203F ... I like it such that you could pull it if you wanted to ...
 
I do have some pink butcher paper and a stand in my amazon cart for my own future cooks =) ...
 
Very nice Grant I do like a dry bark brisket as well my brother!! But 203 is fine for a finished temp I always pull early and allow to finish while resting 203 is were I like my cooled product to finish.
Sorry about my typing ima no good at the type type type! This site is the most writing I've ever done :)
As far as slicing and pulling when you arrive at your slicing temp pull and separate point and flat then return point to bring to finished temp for pulling this way you achieve perfection in both desired methods :)
Your going to love butcher's paper method Grant!! :) works fantastic!
 
In other news, I've had 8.25 hrs sleep since Monday night ;) ...

I'm exhausted AND oddly wired. In the old days I'd have rode this second wind for a mai tai at the Bahi Hut and some drinks and titties at Cheetah, LOL ...
 
When do you guys slice off the point?  I think cutting it off before I wrap it and put it in the cooler would bleed out the juices.  
 
Husker21 said:
When do you guys slice off the point?  I think cutting it off before I wrap it and put it in the cooler would bleed out the juices.
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You don't cut it you separate the two there is a fat layer between the two pretty easy to follow just carefully use your knife while separating with hands. You should lose none of the juice. :) I separate at around 194 then wrap flat and put point on till 203 remove rest and pull or cube put in foil pan sprinkle cubes with rub back on smoker uncovered till tender if you like hit with sauce back on to set glaze then hide pan cause for some reason burnt ends seem to disappear!! :)
 
There is a fat cap between the point and flat almost slides off on its on not much cutting involved. I like to remove the flat from the smoker around 195 (like OS) then wrap for carryover and to let the juices settle back thru the meat. I dont do many butcher cuts with the point mostly flats. And my burnt ends are... not what I had done ;) (previous thread joke there) but separate the point section from the flat section after the flat is done, then return the point to the cooker for an additional 4 hours. Cut the point into cubes, mix with just a little barbecue sauce and viola tasty smokey goodnessessesessss

**** Man Salty we must be posting at the same time except my biscuit snatchers dont type as fast 
 
Husker21 said:
On a rack in the cooler?  I am open to the idea. I just thought the foil and towel wrapping helped retain the heat.
 
Ride or die!  lol  I am a bit punchy today due to 4 hrs of sleep and too many beers last night.  
 
Gonna wrap for the cooler and I will toss the point back on for burnt ends.
Click to expand...
No rack needed I just put wrapped brisket in a foil pan then on top of towel cover with towel close and rest till yer ready :)
LUCKYDOG said:
There is a fat cap between the point and flat almost slides off on its on not much cutting involved. I like to remove the flat from the smoker around 195 (like OS) then wrap for carryover and to let the juices settle back thru the meat. I dont do many butcher cuts with the point mostly flats. And my burnt ends are... not what I had done ;) (previous thread joke there) but separate the point section from the flat section after the flat is done, then return the point to the cooker for an additional 4 hours. Cut the point into cubes, mix with just a little barbecue sauce and viola tasty smokey goodnessessesessss
**** Man Salty we must be posting at the same time except my biscuit snatchers dont type as fast
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LuckyDog has it right!!!!!! Biscuit snatchers Hahahahahahaha love it LD NOW I GOTTA GO GET A BRISKET!!! Dammmmmmmmmmmmmmmmm!! :)
 
Wow.  I left the house for 2 hours and the meat only went up 2 degrees.  I think I am towards the end of it through.  I just need it wrapped and in the cooler by 3:30. Grabbed some aluminum trays while I was out.
 
Husker21 said:
Wow.  I left the house for 2 hours and the meat only went up 2 degrees.  I think I am towards the end of it through.  I just need it wrapped and in the cooler by 3:30. Grabbed some aluminum trays while I was out.
Click to expand...
 
Nothing quite like a long brisket cook.
 
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