Brisket temps

[JCGrill]

OK, first whole packer ever on the GMG today. Noting that the IT is coolest near the top. I've been probing with the Thermapen and it is probably 20 degrees cooler a quarter inch in than it is an inch in. Guessing this is due to the moisture still pooling at the surface?

[HawkerXP]

I don't know nothin about that, better give that one to me and start over.

[Jerod Broussard]

Is that fat cap up?

[JCGrill]

Jerod Broussard no, but I left a lot of fat between the point and flat. Here's another angle.

[RonB]

You might want to flip it to even out the temps.

[JCGrill]

That's a thought I hadn't considered. Worth a shot.

[JCGrill]

Looks just as horrible on this side.

[EdF]

Styrofoam container, food grade plastic bag, dry ice. PM and I'll send the disposal address.

[Pirate Scott]

Wow! Maybe I don't want to wrap mine, that looks greaaaat!

[RonB]

I have done briskets both ways. I will probably wrap from now on unless it's waaaay ahead of schedule, and it would be after the stall. You can always wait until the bakr looks like the bark above to wrap. The only time I would wrap for the stall is if I was very short on time.

[Mike76266]

Wrap or don't wrap? Foil or butcher paper?

On a recent show Aaron Franklin and a friemd cooked 3 identical briskets (well, they were the same grade and looked very similar) at the same time in the same cooker, one with the Texas Crutch (wrapped in aluminum foil), one wrapped in his signature butcher paper, and the other left naked. Sadly, that episode doesn't seem to be online now.

The Texas Crutch one was the least liked. It tasted like it had been steamed, which it had. Soft bark.

The butcher paper one was where Franklin was in his confort zone. Good taste, nice bark.

The naked one surprised Aaron and his friend. The taste was good, and the bark was crunchy.

I think there was about a 2 hour difference betwen the first one done (Texas crutch) and the last one (the naked one).

Which is best? It's a matter of taste. Me, I LIKE crunch.