Brisket

[lukenich18]

So I’m wanting to cook brisket on my pbc very soon. My question is have you guys cooked the brisket the entire time without wrapping?? What are y’all s methods??

[surfdog]

I have because that’s how I’ve always done it...
Until I really got into BBQ, I didn’t even know that was a thing. LOL

[JoeSousa]

I regularly cook briskets without wrapping. When I can get away with it it is my preferred method. My wife and I are a big fan of a crustier bark so not wrapping gives us that. As far as method, season with salt and pepper and throw it on the smoker for a long time. Sometimes I spritz it with apple juice when I remember (and when we have apple juice in the fridge), sometimes I slather with Franks Red Hot before putting the pepper on, I usually try to dry brine it for a day or two, but it doesn't need to be very complicated overall. Throw it in the PBC until it is tender which will probably be 5 degrees either side of 200.

My last brisket cook I wrapped in peach paper and they turned out excellent though. Not quite the crust we like but awesome texture.

[fracmeister]

I normally don't wrap until I take it off and stick it in the faux cambro (if I have more than 30 minutes to slice time). Right now I wrapped one in manila paper just because the stall was so dang long.

[Spinaker]

I have done it both ways. I like going the whole time because I love the bark on brisket. If I am cooking for a party, I tend to wrap it at about 185 F. At that temp I have the color I like and I can speed up the cook.

[JPGators17]

I wouldn't go the distance nekkid with anything less than a prime brisket. I wrapped a choice brisket last week and it still dried out more than I would have liked.

[Troutman]

Agree, if it’s not prime I fear too much drying out if going nekkid. Paper wrapping gives you the best of both worlds imo.

[lukenich18]

Do you usually have to add briquettes? Was thinking about using fogo marabou charcoal.

[Jerod Broussard]

I wrap based on bark regardless of grade. One of my driest flats of all time was a Prime and it was wrapped at the stall before there was any bark.

I don't like to hang past 5.5-6 hours cuz it tends to dry out the end of the brisket a little more than I like. When I go to the grate I'll go fat cap down first and get that good and dark and then flip.

[THE Humble Texan]

This "TEXAS CRUTCH" was probably invented by some liberal in "NEW YOUR CITY!!!!" I bet if you walk into any ol' smokehouse in Texas and ask the pit master "What is a Texas Crutch?" he will tell you it is a "pint of Jack". I have never had so little time as to need to try it, but I don't know how it could improve on a slow mesquite smoked brisket.

[Santamarina]

I rarely wrap brisket before holding. Always use Prime beef. No brine...Dalmatian rub right before it hits the pit.

(Let it me known I don’t have a PBC, so that definitely changes things.)

[lukenich18]

What about replacing charcoal during the cook? Gonna use fogo super premium or marabou.