Wrap for brisket while resting

[DaveD]

Hi folks, my next smoke coming up next weekend is going to be a 5lb/2.3kg brisket point from Crowdcow. If I do a wrap when it stalls (will make the call in real time), I'll use butcher paper so as not to overly braise it. However, I've read in several places that once the brisket is probe tender and ready to pull for a couple hours of resting, it should be wrapped tightly in foil.

Is the foil a must for the wrap during resting, or will the paper do the job? Other than this question, I'm ready to go...

[Draznnl]

I've always used butcher paper to wrap briskets, including while resting. But that is just me, YMMV.

[Jfrosty27]

I wrap it in butcher paper also. I rest it in the paper only in a warmed but off oven for a couple hours before serving. Turns out great.

[Steve R.]

Either will get the job done. Paper will preserve the bark a little better, but foil will allow you to capture the glorious jus to drizzle over the slices before serving.

[Red Man]

I wrap in paper once (if, depending on cooker) the bark is where I want it. I preheat my oven to 170 for a while, then when the brisket is done I put it wrapped in butcher paper, on a sheet pan, with aluminum foil on top (not sealed), lay a bunch of kitchen towels on top of the foil, put it in the oven, and turn the oven off. The reason I use the sheet of foil is just to keep the juice soaked butcher paper from staining the kitchen towels.

[Troutman]

This is almost exactly what I do too (no towels just foil over). Works great.

[gboss]

I would suggest you wrap it, not necessarily at the stall. Make the call now. Wrap when you are happy with the bark. Don't go for crazy meteor bark.

I skipped the wrap on my first couple briskets and the bark was good but the meat was dry (also overcooked). I have had much better results after switching to wrapping in butcher paper.

Wrap technique is import. It's much better to have the paper wrapped tightly against the brisket. Watch some videos ahead of time.

Keep the paper on for the rest. The fat soaked paper is a good enough barrier to prevent moisture loss during the rest. I don't think the foil is necessary, especially if you wrap correctly in paper.

I just wanted to say good luck and we're all counting on you.



Looking forward to seeing your results!

[bbqLuv]

well said.

[au4stree]

"…omg, a hospital, what is it?" "It’s a big brown building with patients, but that’s not important right now". 😂. Love that movie.

[DaveD]

Roger, Roger, what’s our vector, Victor?

[texastweeter]

Wrap foil around the butcher paper for the rest is how i do it.

I go nekkid until bark is where I want it, the crutch in paper. Once done I wrap in foil and into a cooler with towels. Then towels on top and rest 4 hours. Same process on big cooks, up to 20 briskets.

[Sweaty Paul]

+1. Often I will "preheat" my cooler with a couple of electric teapots worth of hot water to get the inside of the cooler to a warmer temp so the brisket doesn’t have to heat that mass too.

[smokin fool]

I use foil, I've never been able to find butchers paper around here until recently.

[Jfrosty27]

I get my butcher paper from Amazon

[smokin fool]

Local BBQ store started selling it, costs more but far bigger rolls

[Sweaty Paul]

I sometimes use foil too. Depends on my mood and for whom I’m cooking the brisket.

[DaveD]

Thanks all, good to hear that paper has a lot of fans. (I also got mine from Amazon.) I have a cooler to use as the faux cambro with a big ol' sleeping bag I'll never use again as insulation, so the resting station is ready to go. What I've done with butts is wrap in paper, put it in a pyrex baking dish, and sit that on a fold of the sleeping bag. Then fold the rest of the bag on top and close the lid. But I like the idea to put foil on there to be sure the cloth doesn't pick up any juice (I've been lucky so far). I'll do the same with this point.

This brisket point is, according to Crowdcow, 100% grass fed Angus and sourced from New Zealand. I guess they found a way in against Big Sheep Now that gboss has made it clear that I'm being counted upon, I'll have to be sure not to f%#k it up

[Rob whatever]

I’ve used the foil boat method ala Chud’s BBQ, which is what Leroy and Lewis does as well. It keeps the bark barky while getting the benefit of the wrap. I also have been resting the brisket in a 170* oven, after the internal temp drops to 180*, for up to 18 hours.

rob

[bbqLuv]

https://www.youtube.com/watch?v=YytF06_1bxs

Chud's BBQ foil boat.

[DTro]

Here is a different way the Myron Mixon method on Facebook : https://www.facebook.com/watch/?v=293324532420164
Wrap is at the 3:30 mark. I do not have another link for this video other than FB.

[barelfly]

I like the foil to wrap for the rest so it contains the liquid that may come off during the rest. With towels in the cooler, last thing I want to do is have to clean that up afterwards.

[Spinaker]

I like to use foil because it allows you to save the Au Jus. It is also a lot less messy. However, it is more expensive, but unless you are running a restaurant, I do not really think it is enough to matter.

[Santamarina]

I wrap in paper after the bark is set, but foil during the hold - at least under it- keeps the Cambro a little less messy.

[STEbbq]

I have used foil, then wrapped in a towel, and sometimes stuffed in a real Cambro bag. My briskets have been consistently fantastic so I’ve never felt the need to change up this particular step. Plus, we always have foil whereas butcher paper would just be for briskets.