Brisket question

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Enolt25
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Brisket question

Postby Enolt25 » Wed Jan 01, 2020 4:25 pm

Smoked a brisket yesterday and everything went great. I wrapped it in butcher paper and got all the way to about 195 and was ready to take it out to rest. When I went to take it out off the smoker the bottom of the wrap broke and I lost a lot of the juice. My question is this: when the wrap is so saturated with the juices how do you get it off without this happening? Did I not use enough paper? What tools do you all use to get a relatively large brisket off a hot smoker without breaking the wrap?
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TxSquarebody
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Re: Brisket question

Postby TxSquarebody » Wed Jan 01, 2020 9:32 pm

Honestly, I have never had that happen. I usually just reach in with both hands and my towel to lift it out, grabbing across side-to-side.
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GRailsback
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Re: Brisket question

Postby GRailsback » Wed Jan 01, 2020 9:48 pm

Why were you taking it out at 195?
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Rambo
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Re: Brisket question

Postby Rambo » Wed Jan 01, 2020 9:54 pm

GRailsback wrote:Why were you taking it out at 195?


https://www.bing.com/videos/search?q=el ... &FORM=VIRE
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bsooner75
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Re: Brisket question

Postby bsooner75 » Wed Jan 01, 2020 10:07 pm

Not sure I can answer your question about the paper but here is the glove setup I use to take meat off the pit.

https://youtu.be/3VKpNXlK4Lo




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Re: Brisket question

Postby Txdragon » Thu Jan 02, 2020 8:04 am

When I wrap em, I have a pan I put them in to avoid that very thing from happening. It has holes all along the bottom for smoke penetration, should you be worried about not getting smoke. Makes moving it afterwards a breeze!
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Re: Brisket question

Postby k.a.m. » Thu Jan 02, 2020 9:21 am

Get a jerky rack from Academy and place your wrapped brisket on it.
https://www.academy.com/shop/pdp/lem-je ... atid=15981
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Enolt25
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Re: Brisket question

Postby Enolt25 » Thu Jan 02, 2020 11:07 am

Txdragon wrote:When I wrap em, I have a pan I put them in to avoid that very thing from happening. It has holes all along the bottom for smoke penetration, should you be worried about not getting smoke. Makes moving it afterwards a breeze!


Thanks! I'm going to try this next time
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Re: Brisket question

Postby 'BoutTime » Thu Jan 02, 2020 9:19 pm

I use a half sheet cake pan for all my prep work, for wrapping, for finished meat - basically for all steps in the process. They are cheap, and can handle a whole brisket or numerous racks of ribs.
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Re: Brisket question

Postby venessaliu » Wed Jan 08, 2020 3:15 am

I think you need to buy thicker and more durable butcher paper for smoking. And it is suggested wrapping at the third step of smoking. And make sure no flames, just smoke coming out!
Where to buy butcher paper for smoking ? YRYM HT brown butcher paper is perfect for wrapping smoked meat.

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