Bill Moriarty
New member
I'd like to hear experiences with wrapping a brisket (flat in this case). Should you wrap? if so, for how long and foil or butcher paper?
Thanks!
Thanks!
The foil boat is most interesting, I may check this outA third option is a foil boat. It is growing in popularity in TX.
OK, but at what temp do you pull? And "temperature break"?I don’t wrap until I remove from the smoker. Let the temperature break double layer of foil, towels and, in the cooler for a nice relaxing four to six hour nap! Mind you this is for full packer briskets.
Fair enough, I tend to pull more at probe feel as opposed to temp, 195+. large cuts of proteins tend to have carry over heat so, I wait about ten minutes to lose up the foil completely and then into towels and cooler.OK, but at what temp do you pull? And "temperature break"?