Thanksgiving brisket

bbqking · Nov 25, 2020

I pulled it out of the fridge a bit ago to trim it up, only to find out the thick end had refrozen in the fridge! Yikes! I’ll let it thaw then put it on in about 3-4 hours or so. It’s about a 16 lb with at least a lb or so trimmed off.

bbqking · Nov 25, 2020

At 2.5 hours in. Have the SF set at 200. Once it gets to about 160, we will wrap and dial it up yo 250.

Bruno · Nov 25, 2020

That’s gonna be a nice brisket!

bbqking · Nov 26, 2020

And first time ever wrapping in butcher paper. Redacted...I didn’t like how the butcher paper was fitting. So I replaced it with foil. Paper was loose and didn’t fit on like I wanted. The sheets weren’t wide enough. Running about 160.

JpsBBQ · Nov 26, 2020

Double the sheets up with a slight overlap in the future and place the brisket n a slight angle. Probably a bunch of YouTube videos on the process I’d imagine. That said, foil will work just fine. Enjoy!

Dassman5 · Nov 26, 2020

bbqking said:
And first time ever wrapping in butcher paper. Redacted...I didn’t like how the butcher paper was fitting. So I replaced it with foil. Paper was loose and didn’t fit on like I wanted. The sheets weren’t wide enough. Running about 160.

I started with foil for my briskets but now use butcher paper all the time, just use two sheets with a 2” overlap as JpsBBQ suggests and long enough for a two-ply wrap with the ends tucked under. It will seem to be loose initially, but as the paper absorbs the fats and moisture it will tighten up, although that it not critical as it it is not intended to lock all of the moisture inside.

bbqking · Nov 26, 2020

Right on...thanks guys. Brisket make me nervous as I have really only had one success with cooking one.(it was on the SF) I check out Hiw to bbq right, and the dude on there was saying make sure you get it nice n tight, mine was definitely not nice n tight. But, anyway, it right at 198 almost there.

JpsBBQ · Nov 26, 2020

bbqking said:
Right on...thanks guys. Brisket make me nervous as I have really only had one success with cooking one.(it was on the SF) I check out Hiw to bbq right, and the dude on there was saying make sure you get it nice n tight, mine was definitely not nice n tight. But, anyway, it right at 198 almost there.

I would listen to Malcolm every time the dude is a national treasure. He has been giving up BBQ secrets for a long time. I credit him with helping millions enjoy the BBQ culture around the world. His YouTube must be one if not the most popular BBQ channel out there.

That said, you ain’t making a violin. Nothing is all that critical. roll with it. I’m actually a firm believer in foil for briskets rated less than prime or for beginners. It absolutely gives the user a wider margin for error while producing moist and tender results. Enjoy!

bbqking · Nov 26, 2020

Well, it sort of stalled at 199 hasn’t moved past there in the last 1.5 hours. So I used my hand held probe...like butter...no resistance at all. So I shut her down. Pulled it off and now in the ice chest with towels around it. Going to let it rest for at least 2 hours maybe more. Our standard rest is 4...but sometimes its hard to wait.I did let one go once in the ice chest for 5+ still came out to cut piping hot. Nap time!