Best time to foil wrap
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- Rustler
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Best time to foil wrap
I was wondering where in the cook does everyone foil wrap? The family says my cooks are really good, but, I want each one to be better than the last. Any and all help will be greatly appreciated.
Also, by doing this, well it make the meat more tender than it already is?
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Also, by doing this, well it make the meat more tender than it already is?
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Last edited by Fooldancing on Sun Aug 19, 2018 5:56 pm, edited 1 time in total.
- TwoGuysBBQ
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Re: Best time to foil wrap
The general temperature for wrapping is 165 degrees internal temp. I used to wrap at this temp all the time, however now I wrap when the color of the brisket is where I like. Sometimes its at 165-170 and I've even wrapped at 175-180. Because every briskets different this also depends on how the brisket is seasoned and fuel being used to what temp your pits at.
I sometimes cook low and slow 225 -250 and then sometimes 300-350
And yes foiling your brisket will cause the meat to steam and make it more tender. You definetly want to pull your brisket off the smoker at an internal temp of 200 and let it rest "preferably in a dry cooler" for at least an hour or two. I usually let mine rest to an internal temp of 145.
You can easily overcook a brisket going over 200 and wind up with more of a roast beef style product. Nothing wrong with that either just depends on what your looking for in your cook.
I sometimes cook low and slow 225 -250 and then sometimes 300-350
And yes foiling your brisket will cause the meat to steam and make it more tender. You definetly want to pull your brisket off the smoker at an internal temp of 200 and let it rest "preferably in a dry cooler" for at least an hour or two. I usually let mine rest to an internal temp of 145.
You can easily overcook a brisket going over 200 and wind up with more of a roast beef style product. Nothing wrong with that either just depends on what your looking for in your cook.
- limey
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Re: Best time to foil wrap
After 165 is ok to wrap, that temp is the maximum that smoke will penetrate the meat. I usually put it in a aluminum pan and cover when it hits 170. I pull after the brisket passes the prob test.
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- Smoking Piney
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Re: Best time to foil wrap
Any of you folks use butcher paper?
I use foil, but I'm always hearing butcher paper breaths and is a better wrap. I have no problem with foil.
I use foil, but I'm always hearing butcher paper breaths and is a better wrap. I have no problem with foil.
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- PinoyPitmaster
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Re: Best time to foil wrap
Smoking Piney wrote:Any of you folks use butcher paper?
I use foil, but I'm always hearing butcher paper breaths and is a better wrap. I have no problem with foil.
I prefer butcher paper over foil now. I believe it’s not as wet on top as it is with foil. However foil stays in place butcher paper need tape or extra to wrap it and stay
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- Smoking Piney
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Re: Best time to foil wrap
I'm going to switch to butcher paper on my next brisket.
John - Hopelessly addicted to smoking and grilling.
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- Rustler
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Re: Best time to foil wrap
Thanks a lot guys. I really appreciate all of your answers.
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- Copasspupil
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Re: Best time to foil wrap
Does the color of the butcher paper matter?
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'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
- D.D.
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Re: Best time to foil wrap
I wrap when the bark is ready for.
I don´t wrap by temp just by color.
I don´t wrap by temp just by color.
No clue what I do.....SMOKOMOTIVE BBQ
- bigdaddydanbbq
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- Redbeardbbq
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Re: Best time to foil wrap
I use pink butcher paper to wrap my briskets and pork butts. I wrap at 170 and go til it hits 195-197 inter temp. I smoke my ribs open the whole time and adjust to smoke flow. I add a glaze to my briskets before I wrap to give it a great shine and crust.
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- woodenvisions
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Re: Best time to foil wrap
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Last edited by woodenvisions on Tue Sep 11, 2018 1:41 pm, edited 1 time in total.
- PinoyPitmaster
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Best time to foil wrap
rockinar wrote:PinoyPitmaster wrote:Smoking Piney wrote:Any of you folks use butcher paper?
I use foil, but I'm always hearing butcher paper breaths and is a better wrap. I have no problem with foil.
I prefer butcher paper over foil now. I believe it’s not as wet on top as it is with foil. However foil stays in place butcher paper need tape or extra to wrap it and stay
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If your butcher paper needs tape, you have no clue at all what youre doing. None.
darn it’s like that! I would say without tape you are just being wasteful and inefficient! I like conservation in all aspects of the cook from reducing fuel, reducing heat dissipation, reducing pit footprint and maximize space, and yes even conservation and maybe reusing if possible disposables like aluminum and even using less paper!! . I can wrap but it requires a bunch of paper to fully wrap it like i said. i like to use the least amount and use tape.
In any case to each their own and their cooking methods....friendly competition—-just let me know when your next competition is in Texas. and I’ll make sure to be there if within 3 hr drive.....we can then see who places better?! Conservation vs wasteful methodologies?
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- k.a.m.
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Re: Best time to foil wrap
I prefer a pan and foil cover after my briskets reach the bark color I am looking for. This usually happens between 165° and 170°
This one I did two weeks ago it was pink butcher paper wrapped at 170° cooked to 210°.
These I cooked this past weekend they were panned at 165°and cooked to 210°.
I like either way.
This one I did two weeks ago it was pink butcher paper wrapped at 170° cooked to 210°.
These I cooked this past weekend they were panned at 165°and cooked to 210°.
I like either way.
- bsooner75
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Re: Best time to foil wrap
KAM - do you add any liquid to the pan? I keep meaning to try your method. Mainly so my wife can continue to tell me I can’t leave well enough alone and never do anything the same way twice :)
Also - do you open it back up at the end to set the bark or is it seem to be set when you pan?
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Also - do you open it back up at the end to set the bark or is it seem to be set when you pan?
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