On my stick burner I wrap after about 4 hours. On my BGE, I wrap after about 3 hours. I don't like an overpowering smoke flavor, just a fair amount. Call wrapping the "Texas crutch" if you wish but when I get phone calls to cater parties no one complains that it was wrapped.
To wrap / not wrap
Fat cap up / down
Trim / don't trim
Rest / don't rest
225* / 250*
IT / 8 hours [emoji23][emoji23][emoji23]
Those points could be argued until the end of days. Do what makes you happy and what tastes good to you but "cooking" (not smoking) a brisket that stays wrapped 100% of the time isn't smoked. There are just a couple requirements that have to be followed [emoji1303]
Amazon sells the pink butcher paper also [emoji1303]
To wrap / not wrap
Fat cap up / down
Trim / don't trim
Rest / don't rest
225* / 250*
IT / 8 hours [emoji23][emoji23][emoji23]
Those points could be argued until the end of days. Do what makes you happy and what tastes good to you but "cooking" (not smoking) a brisket that stays wrapped 100% of the time isn't smoked. There are just a couple requirements that have to be followed [emoji1303]
Amazon sells the pink butcher paper also [emoji1303]
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