What grade meat are you using? I think wrapping makes it pot roasty, at most

Dec 14, 2024
11:14:49am

ray ray All-American

wrap in butcher paper, never in foil. If you are using Prime grade with a decent fat cap, you will not dry out your brisket.

Also, wrapping ruins your bark, IMO.

This message has been modified

Originally posted on Dec 14, 2024 at 11:14:49am

Message modified by ray ray on Dec 14, 2024 at 11:16:33am

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ray ray

Previous username: abe froman1
Bio page: ray ray
Joined: Sep 11, 2010
Last login: Dec 14, 2024
Total posts: 4,160 (8 FO)

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Messages

Author

Time

Brisket advice requested.

bluecheese

10:11am

4 hours is a bit longer but still not terrible

byuluvr

10:12am

You'll see the last few degrees take quite a bit of time. I bet it'll work out

C-dubb

10:14am

Not too long at all. Make sure it’s well insulated and it will stay warm for a

NWCoug

10:16am

I would unwrap and hold at 225, don’t really like to wrap anyway and better to

ray ray

10:22am

No problem with drying too much if I unwrap?

bluecheese

10:27am

I personally wouldn’t do that.

Lifi

10:34am

What grade meat are you using? I think wrapping makes it pot roasty, at most

ray ray

11:14am

Not too long. Wrap in butcher paper and a towel and put in a cooler and it will be perfect at serving time

Skeptical Optimist

10:26am

^^^ DO THIS^^

Lifi

10:33am

We’ll be over for dinner!!!

IDAHO 4 Y

10:29am

4 hrs is a minimum rest time for me. Now I like to have my briskets finish in

NarfUte

10:36am

Agree - a long rest for brisket or pork butts (4ish hours) is great imo

RWaters

10:49am

4 hours is no problem.

kccougar

10:42am

I've had some rest for 6 hours with no concerns.

Ungoy

11:19am

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