Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

Wrap or Not? Does it make a difference?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • SlushDeezey
    Former Member
    • Apr 2016
    • 191
    • Texas

    Wrap or Not? Does it make a difference?

    Ok so my IT at the flat is 180 right now. Do I need to wrap and then continue to 203 or can I leave it unwrapped all the way to 203? Thoughts please?
  • LA Pork Butt
    Charter Member
    • Dec 2014
    • 5786
    • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

    #2
    @SlushDizzy - It depends on your cooker, what you are cooking, water pan and how you like your finished food. Give us more information and we can make better suggestions.

    Comment

    • SlushDeezey
      Former Member
      • Apr 2016
      • 191
      • Texas

      #3
      Brisket. No water pan. Fat side up.

      Comment

      • Jerod Broussard
        Moderator
        • Jun 2014
        • 10012
        • East Texas
        • Pit Barrel Cooker "Texas Brisket Edition"
          Weber One Touch Premium Copper 22" Kettle (gift)
          Slow 'n Sear for 22" Kettle
          Weber One Touch Premium Black 26" Kettle (gift)
          Slow 'n Sear XL for 26" Kettle (gift)
          Weber Smokey Joe Gold
          Weber Rapid Fire Chimney
          Vortex
          Maverick ET-732 White
          Maverick ET-732 Copper
          2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
          Thermoworks Thermapen w/ Back light (gift)
          Thermoworks Timestick
          Cambro Model 300MPC110 w/ Winco SS Pans
          B & B and Kingsford Charcoal
          B & B Pellets

        #4
        What she look like with respect to both sides?

        Comment

        • SlushDeezey
          Former Member
          • Apr 2016
          • 191
          • Texas

          #5
          Underside is real dark. Top side not as dark.

          Comment

          • richinlbrg
            Founding Member
            • Jul 2014
            • 1906
            • Leesburg, VA. (Northern, VA)
            • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

            #6
            FOR ME (and me only) I think it depends on two criteria.
            1). Is time a constraint? Wrapping will speed it along
            2). How do you prefer your bark? Wrapping will soften your bark, but you can, when done, either broil or grill the bark firmer.

            Again, that is just me.

            Comment

            • SlushDeezey
              Former Member
              • Apr 2016
              • 191
              • Texas

              #7
              Dinners not til 5 and I'd like to have it resting by 2. 181 for last hour and half. Guess I'm having a second stall. 😡

              Comment

              • SlushDeezey
                Former Member
                • Apr 2016
                • 191
                • Texas

                #8
                Should I flip it for even browning?

                Comment

                • Dusty
                  Club Member
                  • Apr 2016
                  • 109

                  #9
                  I'm using a kamado with the diffuser and a water pan. I usually just push through the stall without wrapping but we're using different rigs.
                  Attached Files

                  Comment


                  • SlushDeezey
                    SlushDeezey commented
                    Editing a comment
                    That looks like one delicious hunk of meat. Is that from today?

                  • Dusty
                    Dusty commented
                    Editing a comment
                    Thanks! Yes, put it on this early morning and it just hit 200 so time to get it resting.
                • SlushDeezey
                  Former Member
                  • Apr 2016
                  • 191
                  • Texas

                  #10
                  Pulled it when the IT was about 201 and cambro'd (1:30p.m). Miscalculated by a couple of degrees but oh well, the last one I pulled at 179 and put it in the cambro and it came out fabulous after only an hour so hoping for great results. Pics to come this evening.

                  Comment

                  • SlushDeezey
                    Former Member
                    • Apr 2016
                    • 191
                    • Texas

                    #11
                    So through it all this one came out better than the last. Rested a full three hours in cambro and meat was juicy and tender. I forgot to mention that I had injected a can of low sodium chicken broth (was out of beef broth) prior to rubbing and just after salting.

                    Comment

                    • RonB
                      Club Member
                      • Apr 2016
                      • 13856
                      • Near Richmond VA
                      • Weber Performer Deluxe
                        SNS
                        Pizza insert
                        Rotisserie
                        Smokenator 1000
                        Cookshack Smokette Elite
                        2 Thermapens
                        Chefalarm
                        Dot
                        lots of probes.
                        CyberQ

                      #12
                      I'd be very happy with your results SlushDeezey .

                      Comment

                      • fuzzydaddy
                        Charter Member
                        • Nov 2014
                        • 4974
                        • Winchester TN
                        • Hardware
                          Blackstone 36” Griddle.
                          Slow 'N Sear Deluxe Kamado & Kettle Grill.
                          Slow 'N Sear (1.0, Deluxe, 2.0).
                          DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
                          Weber Chimney Starters (regular and compact).
                          Joule, Instant Accu Slim.
                          GrillGrates.
                          Maverick XR-50 [my favorite].
                          ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

                          Consumables / Favorites
                          KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
                          Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
                          SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
                          MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

                        #13
                        SlushDeezey looks like you did a great job on the brisket...love the bark! Congrats.

                        Comment


                        • SlushDeezey
                          SlushDeezey commented
                          Editing a comment
                          Thank you. This website and you guys' help laid any fears that I had about brisket to rest.
                      • SlushDeezey
                        Former Member
                        • Apr 2016
                        • 191
                        • Texas

                        #14
                        Alright I'm going to confess something here. I put it under the broiler on high for five minutes once I took the foil off so that the bark would set. That's the one thing that I hate about foiling is that it softens the bark too much. Father in law said he's never had brisket so tender that it falls apart.

                        Comment

                        • SlushDeezey
                          Former Member
                          • Apr 2016
                          • 191
                          • Texas

                          #15
                          I should add that this 12.5 lb brisket cost me a little over 20.0 at 1.67 a pound. I was skeptical about it since it was "ungraded" but it would appear to have been at least a choice cut. I figured if it took a turn for the worse I could stomach 20.00 loss.

                          Comment


                          • boftx
                            boftx commented
                            Editing a comment
                            I make a point to use choice or select for my brisket since part of BBQ is to make average meat taste like gourmet food. That said, you had better believe I jump on good deals for prime rib-eyes and tri-tip.

                        Announcement

                        Collapse

                        2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                        We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                        See more
                        See less
                        Working...
                        X
                        false
                        0
                        Guest
                        500
                        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                        false
                        false
                        {"count":0,"link":"/forum/announcements/","debug":""}
                        Meat-Up in Memphis