One of the major questions you’ll need to face when preparing your meat for the smoker – when to wrap brisket and when to smoke it bare naked (it’s going to be hard to avoid the jokes with this one!). You get a juicier, more tender brisket in less time, but with a less intense smoky flavor and a different texture compared to cooking all the way unwrapped. There are numerous schools of thought on this. A lot of brisket smoking comes down to ‘feel’, and that only comes with experience where you will have to cook a few, probe them to get experience of what they feel like and then eat like, and then see if you wish to take them further or not. Did it come away easily? Here’s my incredibly complex and scientific approach to checking if the bark is set. Best of luck, Dan. Place your brisket on the paper widthwise with the presentation side facing up. Some people like sweets, some like vegetables, I prefer a juicy, crispy brisket. Then we’ll cover what to wrap a brisket with, then onto when to wrap brisket – how long into the cook – and finally for how long. Because of the extended time, you also run a greater risk of drying out the meat. 4,071 3,281 Joined Jun 13, 2017. You will need boneless meat to get the best result. My first brisket ever is on my smoker right now, it’s fairly small (just under 5lbs) wrapped at just over 2 hours at exactly at a temp of 150 used tinfoil because I don’t have any pink butcher paper and poured a little beer in, I hope it turns out atleast edible haha. Hello Mr. Jenner! Temperature? If you’re feeling ready to try your hand at a brisket, go for it! This helps to create a thick, crisp bark, which some consider to be the hallmark of a perfect brisket. (You know what I mean.). Just be sure to … To fully explain the stall is beyond the scope of this article. I’m going to make a big push to update everything in coming months, but it will take a while. It can have a smokier flavor, and the meat is less ‘pot-roasty’. Wrap your brisket and keep smoking. An unwrapped brisket also takes longer to cook (I’ll explain why in the next section), and that extra time in the heat might make it drier and tougher than you’d like. Great article. As always, practice makes it perfect so be sure that every time you cook your brisket make some notes about what went right and what went not-so-good. It is the recommended wrapping technique for most people, and indeed what I prefer. Fitting the paper snug to the contours of the brisket is essential, so keep every fold tight to the edge of the meat. Brisket in butcher paper is the way most of the professional pit masters and competition BBQ teams do it. Then simply wrap the brisket up as tight as you can. So, when’s the ideal time to wrap a brisket? These little details can make all the difference. In general terms, one of the most sought-after attributes of a great brisket is a deep and flavor-packed bark. We find with our smokers that it takes 10-15% longer to smoke a brisket with no wrapping. If you wrap your brisket, or if your smoker is fairly airtight, you may experience a brisket stall at a higher temperature than 170°F. Try using it as a baseline for your first efforts and then adjust your timing up or down to see what you prefer. One of the pieces cooked to somewhere in the 203f to 209f range will almost certainly be just right for you. It’s a personal preference though, and I recommend doing a brisket with no spritzing, one with at another date, then see which you prefer. And if you do happen to overcook it, it’s nothing a little mop sauce can’t fix! Personally, I base my timing on the color of the bark, and just my own “feel” for when it’s right. The only time it can, is if you have wrapped it loosely, in which case it needs wrapping better – tighter – in the first place. So, now that you’ve decided what you’re going to wrap your brisket with (assuming you are), now it’s time to learn when to wrap it. 200 F, one at approx. This will mean no steam can really develop and hence escape. Wrapping with butcher paper retains moisture and helps it cook a little faster.
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