Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

Let it ride

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Rockitman
    Club Member
    • May 2016
    • 5

    Let it ride

    Based on the quantity of articles about smoking a brisket that instruct the cook to wrap the brisket once it reaches the stall, it would make one think that that is either the only way or the best way. But I don’t wrap. I don’t even bother it. I let it ride, so to speak. It takes a long time this way: I’ve had a full packer take between 21 and 24 hours to get to 198-205 degrees but oh my, it’s equal to some of the best brisket I’ve ever had and my bark is killer. I season 24 hours prior to cook. I inject Trader Joe’s beef broth and apply rub right before starting the smoke. And then put in probes at two locations and leave it alone until it reaches the temp. Basically a Meathead derived process. I cook at 230 ish.

    Is wrapping at the time of the stall primarily designed to speed up the process? Or are their other benefits?

    If I was running a restaurant I would definitely want the quicker result you get with wrapping at the stall. But for me, a 24 hour smoke is almost ideal. If dinner tomorrow is at 6pm, I can start it at 6pm the day before. For a smaller brisket or the times that I’m just surprised with a quicker finish, I pull it off and put it in a cooler and it’s still perfect a couple hours later.

    Are there others out there that let it ride as well?
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9788
    • 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

    #2
    I prefer to let it ride. Wrapping not only speeds things up, but it helps collect some juices if you use something able to accomplish that.

    Comment

    • RonB
      Club Member
      • Apr 2016
      • 12845
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #3
      First, welcome to The Pit. Second, wrapping is primarily for speeding up the cook. However, recently, people have "discovered" that raising the temp somewhere between 250* and 300*, (with some going even higher), will also speed the cook with no detrimental effects. Others will argue that raising the temp too high prevents proper rendering of the fat. Whatever works for you is right - for you.

      Comment

      • jfmorris
        Club Member
        • Nov 2017
        • 3099
        • Huntsville, Alabama
        • Jim Morris

          Cookers
          • Camp Chef FTG900 Flat Top Grill (2020)
          • Weber Genesis II E-410 w/ GrillGrates (2019)
          • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
          • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
          • King Kooker 94/90TKD 105K/60K dual burner patio stove
          • Lodge L8D03 5 quart dutch oven
          • Lodge L10SK3 12" skillet
          • Anova
          Thermometers
          • Thermoworks Smoke w/ Wifi Gateway
          • Thermoworks Dot
          • Thermoworks Thermapen Classic
          • Thermoworks RT600C
          Beverages
          • Whatever I brewed and have on tap!

        #4
        I would argue that there may be some reason to wrap with lower grade brisket - choice or select - as the braising effect of the Texas crutch not only speeds the cook up, but holds moisture in. I've only done prime brisket, and wrapped after the stall, mostly to get it done, and because that was the process I first learned about here on the free side of AR.

        Comment


        • texastweeter
          texastweeter commented
          Editing a comment
          I wrap anything less than prime in foil, and prime in paper. I go by when the bark is set and the color I want, not stall.
      • Steve R.
        Club Member
        • Jul 2016
        • 2352
        • Elizabethtown, KY
        • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter.

        #5
        Agree with what others said about speeding up the cook and also the braising effect. For me, speeding up the cook is not just about being impatient. I would rather use the extra time saved by getting a longer hold of the finished product. To me, the hold time is as much a part of cooking a brisket as the actual cook time.

        Comment

        • Rockitman
          Club Member
          • May 2016
          • 5

          #6
          Thanks for all the responses. Good info.

          Comment

          • HawkerXP
            Club Member
            • Jul 2016
            • 5650
            • Virginia
            • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
              Thermopops
              Dot and Chef Alarm with probes
              Slo n Sear
              Cold beer

            #7
            Welcome to the Pit!

            Comment

            • Troutman
              Club Member
              • Aug 2017
              • 7266
              • Tejas, Where Else?

              • OUTDOOR COOKERS

                BBQ ACCESSORIES

                WOOD & PELLET PREFERENCES

                SOUS VIDE

                INDOOR COOKWARE


              #8

              Comment

              • Donw
                Club Member
                • Jul 2017
                • 3125

                #9
                Welcome from Maryland.

                Comment

                • mountainsmoker
                  Banned Former Member
                  • Jun 2019
                  • 1850
                  • Bryson City, NC

                  #10
                  Welcome from the mountains of NC. I never wrap, but if you should decide to try it use butcher paper not foil.

                  Comment

                  • RustyHaines
                    Club Member
                    • Sep 2017
                    • 705
                    • Tiedeman's Pond, WI

                    #11
                    Welcome to The Pit from Madison, WI

                    Comment

                    • ofelles
                      Club Member
                      • Jun 2018
                      • 2081
                      • Brentwood CA
                      • Yoder YS640 on Comp cart
                        Klose 20x42 Charcoal Grill
                        LSG Insulated Cabinet
                        Jumbo Joe
                        VacMaster Pro 380 sealer
                        FireBoard and Pit Bull fan
                        Thermoworks Signal
                        Thermoworks Dot
                        Thermopen Mk4

                      #12
                      Welcome to the Pit from the California Delta. I only wrap if I'm in a hurry and for the hold.

                      Comment

                      • texastweeter
                        Club Member
                        • Jul 2017
                        • 2896
                        • Republic of Texas

                        #13
                        it also can halt color where you want it as well as bark hardness/thickness. Anything less than prime I use foil to help braise and tenderize/keep the meat moist. Prime gets butcher paper to keep the bark right where I want it.

                        Comment

                        • Huskee
                          Administrator
                          • May 2014
                          • 15136
                          • central MI, USA
                          • Follow me on Instagram, huskeesbarbecue

                            Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

                            Smokers / Grills
                            • Yoder loaded Wichita offset smoker
                            • PBC
                            • Grilla Silverbac pellet grill
                            • Slow 'N Sear Deluxe Kamado (SnSK)
                            • Dyna-Glo XL Premium dual chamber charcoal grill
                            • Weber 22" Original Kettle Premium (copper)
                            • Weber 26" Original Kettle Premium (black)
                            • Weber Jumbo Joe Gold (18.5")
                            • Weber Smokey Joe Silver (14.5")
                            • Brinkmann cabinet charcoal smoker (repurposed)

                            Thermometers
                            • (3) Maverick XR-50: 4-probe Wireless Thermometers
                            • (7) Maverick ET-732s
                            • (1) Maverick ET-735 Bluetooth (in box)
                            • (1) Smoke by ThermoWorks
                            • (1) Signals by ThermoWorks
                            • Thermapen MkII, orange
                            • ThermoPop, yellow
                            • ThermoWorks ChefAlarm
                            • Morpilot 6-probe wireless
                            • ThermoWorks Infrared IRK2
                            • ThermoWorks fridge & freezer therms as well

                            Accessories
                            • Instant Pot 6qt
                            • Anova Bluetooth SV
                            • Kitchen Aide mixer & meat grinder attachment
                            • Kindling Cracker King (XL)
                            • BBQ Dragon
                            • Weber full & half chimneys, Char-Broil Half Time chimney
                            • Weber grill topper
                            • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                            • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                            • Pittsburgh Digital Moisture Meter

                            Beverages
                            • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                            • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                            • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                            • Most favorite beer: The one in your fridge
                            • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                            • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                            • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                            About me
                            Real name: Aaron
                            Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                            Occupation:
                            • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

                          #14
                          Experiment and please don't listen to anyone who tells you to definitely do it one way or the other or to definitely use foil or paper. Experiment, find your preference. There are pros and cons to it all so it comes down to preference.

                          Me, I always wrap and it's always foil. But I wait until after the stall, (180ish) then the bark is hardy enough the foil doesn't hurt it, but it's not thick and crumbly or jerky-like. I've tried every which way, paper, early wrap, late wrap, no wrap at all, foil early or late wrap, etc, and my wife & I always come back to an after-the-stall foil wrap being our favorite.

                          Noteworthy: I use a stick burner, sometimes a kettle with charcoal & wood, so this packs a heavy smoke punch. Other cookers might be more gentle on the smoke and if you wrap on a gasser or pellet you may find the flavor to not be suitable to you, more pot-roasty. There's a thousand ways this could go depending on when you wrap, what you use to wrap, and what cooker you do it on. That's why I say don't listen to anyone who tells you it should be one way or the other, context matters a lot!

                          I like foil because the juices saved in the foil are great to drizzle back on the flat slices, or to keep in a dish with a spoon like gravy for those who want it, and the bark isn't hard, but it's there.

                          Comment


                          • fzxdoc
                            fzxdoc commented
                            Editing a comment
                            Well said. Thanks.

                            Kathryn

                        Announcement

                        Collapse

                        Meat-Up in Memphis 2021

                        SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
                        Click here for details. (https://amazingribs.com/memphis)
                        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","alpha","start"]
                        false
                        false
                        {"count":0,"link":"/forum/announcements/","debug":""}
                        Meat-Up in Memphis

                        Spotlight

                        These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

                        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                        Use our links when you buy things

                        Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

                        If you have a Weber Kettle, you need the Slow 'N' Sear

                        slow n sear
                        The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

                        Click here for our article on this breakthrough tool


                        The Good-One Is A Superb Grill And A Superb Smoker All In One

                        the good one grill
                        The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                        Click here to read our complete review


                        Griddle And Deep Fryer In One

                        Pit Barrel Cooker Smoker
                        The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

                        Click here to read our detailed review and to order


                        The Pit Barrel Cooker May Be Too Easy

                        Pit Barrel Cooker Smoker
                        The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                        Click here to read our detailed review and the raves from people who own them


                        The Undisputed Champion!

                        thermapen
                        The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

                        Click here to read our comprehensive Platinum Medal review


                        Grilla Pellet Smoker proves good things come in small packages

                        Grilla pellet smoker
                        We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

                        Click here for our review on this unique smoker


                        Delta by Nuke,
                        Stylish and Affordable
                        Gaucho Grill

                        Weber Genesis Grill
                        Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

                        Click here to read our complete review


                        Genesis II E-335
                        A Versatile Gasser That Does It All!

                        Weber Genesis Grill
                        Webers Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

                        Click here to read our complete review


                        GrillGrates Take Gas Grills To The Infrared Zone

                        grill grates
                        GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                        Click here for more about what makes these grates so special


                        Is This Superb Charcoal Grill A Kamado Killer?

                        PK 360 grill
                        The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

                        Click here to read our detailed review of the PK 360

                        Click here to order directly and get an exclusive AmazingRibs.com deal


                        Our Favorite Backyard Smoker

                        kareubequ bbq smoker

                        The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

                        Click here for our review of this superb smoker


                        Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                        masterbuilt gas smoker
                        This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175? to 350?F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

                        Click here to read our detailed review


                        Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

                        maverick PT55 thermometer
                        A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

                        Click here to read our complete review


                        Track Up To Six Temperatures At Once

                        Grilla pellet smoker
                        FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

                        Click here for our review of this unique device


                        The Cool Kettle With The Hinged Hood We Always Wanted

                        NK-22-Ck Grill
                        Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

                        Click here for more about what makes this grill special


                        Finally, A Great Portable Pellet Smoker

                        Green Mountain Davey Crockett Grill
                        Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

                        Click here to read our detailed review and to order