I'm sure this question has been asked before, but this is my first post, and I'm still learning the "search" feature. Smoked a brisket a few weeks ago on my WSM 18.5 "Aaron Franklin"-style. He says not to wrap the brisket in butcher paper until AFTER the stall (160 degrees for me). But around one hour into my 2.5 hour stall, I had a pretty good bark going. In the future, can I wrap once I have the bark, or should I wait 'til I break through the stall? Thanks! Looking forward to getting knowledge on this and tons of other stuff!
-
-
If you are happy with the bark I would go ahead and wrap. But I use foil.... -
the search on this forum needs serious help.
wrap whenever you are happy with the barkComment
-
I went into the forum section for pit members. I scrolled down to beef and brisket techniques and recipes and typed "Brisket wrap stall" in the search bar. Up came a bunch of forums in which people talk about it. I will admit it is not the most intuitive system I have ever used but with a little work I can generally find what I am looking for.
One thing I am guilty of here is starting a forum in the wrong spot. Huskee does a good job of redirecting to the right forum to make searches easier but I imagine he feels sometimes like he's chasing around a bunch of 50-70 year old kids (I am one of them), trying to get them to put their toys in the right spot. The younger folks typically have this stuff down. With a group and a forum this large, that can be hard even when things are in the right spot.
The topic of when to wrap and with what is one that gets a lot of good debate here. There are a bunch of opinions so read through the forums once you hit those search words and you will see some really good advice and debate.
Here is a good thread generated with search words: https://pitmaster.amazingribs.com/fo...per-or-plasticComment
-
Ditto the above and a hearty welcome from northern Illinois.Comment
-
Ditto the above. Wrap whenever you like it. I prefer foil, and after the stall, usually in the 170 range up to the 180s if I get sidetracked. Believe it or not, even wrapping as late as upper 180s still saves quite a bit of time and holds a good amount of au jus in the foil instead of it all dripping away as when going nekkid.
These questions are a lot like asking how hot we like our coffee, or w/ cream or black. There's no right/wrong way. I just encourage you to experiment with different options and find your sweet spot! Brisket = good.Comment
-
I have followed Meatheads recipe three times and have had great results each time.Comment
Comment