Oh Lord, another first brisket post

[Aimless1]

Actually my first attempt at a flat was uneventful. Brisket came out full of flavor, nice smoke ring, good bark and tender. However, it was a bit dry.

Put it on the pellet pooper, 8 1/2 hours to 175 degrees, wrapped in butcher paper, finish for 2 hours at 201 degrees, put in a cooler to rest for an hour. Brisket was put directly on grates, same with the wrap. When I removed it to rest it the paper stuck to the grates and ripped causing me to lose most of the juices. I am thinking this may be why it was dry.

Questions I have are two:
1. When I wrapped I tucked the excess paper at the ends under the brisket. Better way to wrap it?
2. After it is wrapped do you use a tray or foil pan to place it in? Seems like an easier way to transport and save the juices.
And of course, your suggestions are welcome.

Funny moment. Went out at 5 hours to spray with water. The pellet alarm was going off. As I walked around the GMG I noticed it said 160. Since I was cooking at 225 I thought OH SH*T. Hopper still had pellets and it finally occurred to me the readout was meat temperature, not grill temp. Phew!

[RonB]

I like to save the juices for all the meats I cook. I either add it back to the pulled meat or pour it over slices as I plate them. That won't cure dry brisket, but it will help.

Did you scrape your grate before placing the wrapped meat back on it? That should prevent the paper from sticking to it.

[Aimless1]

Did not scrape until done. An aha moment

[Huskee]

There's really no right or wrong way to wrap, just bundle it up tightly like a cold baby on a winter night. I've never had paper stick since the oils seem to saturate the paper through, but sounds like scraping is a good idea to prevent that again. The dry brisket was most likely due to the meat itself, some are just dry, flats especially. Using foil to wrap will help it not have quite as dry of a bark, but neither will prevent the meat itself from being dry or not.

[Spinaker]

I agree with Huskee. It was more than likely the meat and not the wrap that caused the problem. To be honest, I am not a butcher paper fan. It sucks up the Au Jus, its a greasy mess and I get better results with foil. I know AF, Mixon and those other guys like to use butcher paper in their restaurants, but could it be because it's cheaper than foil? I almost think they are trying to pass off a more economical choice as a solution for better brisket. These are just my thoughts.

[HouseHomey]

When you produce that much you need to factor in the food cost% of the recipe. Otherwise you may go broke making great food. I for one opt for the foil to keep the juice. I need every oz.

[Spinaker]

Exactly. HouseHomey

[Jerod Broussard]

Actually my first attempt at a flat was uneventful. Brisket came out full of flavor, nice smoke ring, good bark and tender. However, it was a bit dry.

Put it on the pellet pooper, 8 1/2 hours to 175 degrees, wrapped in butcher paper, finish for 2 hours at 201 degrees, put in a cooler to rest for an hour. Brisket was put directly on grates, same with the wrap. When I removed it to rest it the paper stuck to the grates and ripped causing me to lose most of the juices. I am thinking this may be why it was dry.

Questions I have are two:
1. When I wrapped I tucked the excess paper at the ends under the brisket. Better way to wrap it?
2. After it is wrapped do you use a tray or foil pan to place it in? Seems like an easier way to transport and save the juices.
And of course, your suggestions are welcome.

Funny moment. Went out at 5 hours to spray with water. The pellet alarm was going off. As I walked around the GMG I noticed it said 160. Since I was cooking at 225 I thought OH SH*T. Hopper still had pellets and it finally occurred to me the readout was meat temperature, not grill temp. Phew!

I agree with what everyone stated above. I use butcher paper due to the economical choice, but 90+% of the time I need to use foil since butcher paper don't jive in the oven.

I would prefer to use foil pans for every darn brisket for the reasons you mentioned. But the space is rarely there.

But you HAVE TO REALIZE......brisket ain't no prime cut of meat, especially the flat, even if it grades Prime. Is is mostly lean and the fat it does have is NOT marbling, it's simply fatty striations, ribeye has marbling cause the fat looks MARBLED.

Take a sirloin steak and cook that dude to 200 internal and eat it. You pretty much just ate a thin sliced brisket flat.

I totally dig your funny moment, cause it happened to you!! I would have been beating myself over the head. hehehe

[Spinaker]

Foil pans are the best. IMHO

[HouseHomey]

I'll never give up the foil on my head though!

[Aimless1]

Thanks! Appreciate all the suggestions, observations and comments.

Hmmm, where did I put that tin foil???