Comp brisket...when do you wrap?

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Comp brisket...when do you wrap?

Postby bruno994 » Thu Aug 22, 2013 9:08 am

I typically wrap mine around the 4 hour mark, not really looking for color or temp, just time. For me briskets go on at 2 AM, get wrapped at 6 AM and usually are in the cooler resting around 10 AM. When do you wrap?
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Comp brisket...when do you wrap?

Postby Swamp Donkeyz BBQ » Thu Aug 22, 2013 9:17 am

I probably average 2 and a half hours before wrapping. I don't temp my briskets, ever. I wrap when it's got a nice color and pull when probes tender.
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Re: Comp brisket...when do you wrap?

Postby BigDave » Thu Aug 22, 2013 1:28 pm

If I wrap it is at about 6 hr mark. brisket will be 165 degrees or so.
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Comp brisket...when do you wrap?

Postby Swamp Donkeyz BBQ » Thu Aug 22, 2013 4:51 pm

I forgot to mention I cook at 300-325.
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Re: Comp brisket...when do you wrap?

Postby 3 star redneck » Thu Aug 22, 2013 6:58 pm

Swamp Donkeyz BBQ wrote:I forgot to mention I cook at 300-325.

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Re: Comp brisket...when do you wrap?

Postby Big Ed » Thu Aug 22, 2013 7:33 pm

Wrap around 170. Low & Slow here, keep the pit under 250*
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Re: Comp brisket...when do you wrap?

Postby JMoney7269 » Thu Aug 22, 2013 7:40 pm

3 star redneck wrote:
Swamp Donkeyz BBQ wrote:I forgot to mention I cook at 300-325.

+1


+2
We wrap @180. Brisket goes on @6, it's usually ready to wrap around 10, and is done almost always @1130, and it sits on the table till slicing time.
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Re: Comp brisket...when do you wrap?

Postby Mettle » Fri Aug 23, 2013 12:13 am

What do you have in the water pan of that vault? Just curious because a Backwoods can't keep water in it @300.
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Re: Comp brisket...when do you wrap?

Postby garzanium » Fri Aug 23, 2013 10:11 am

I wrap when the color is right, usually around 4 or 5 hrs

Sounds like you guys are letting it rest for 2-5 hrs? Is that the usual for most? I've only been resting it for 1-2 hrs

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Re: Comp brisket...when do you wrap?

Postby Speed » Fri Aug 23, 2013 6:00 pm

I wrap at the three hour mark. I dont probe it until I start checking for tenderness about 2 hour later. I dont believe in internal temps anymore. I've learned that they are done when they are done and dont get wrapped up in numbers anymore. I used to and found that this method works much better with more consistant results.
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Re: Comp brisket...when do you wrap?

Postby JMoney7269 » Sun Aug 25, 2013 1:04 pm

Mettle wrote:What do you have in the water pan of that vault? Just curious because a Backwoods can't keep water in it @300.


Nothing. IMO using water in a Pitmaker is worthless. It doesn't add anything to the cook and with the ball valve setup and guru I can run 225-450 any day of the week any weather. I understand that some pits need water to hold consistent temps, but to me that just means they aren't designed as well. Cooking with water just burns more fuel and takes a lot longer for the vertical to heat up.
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Re: Comp brisket...when do you wrap?

Postby RWBTEX » Sun Aug 25, 2013 1:33 pm

JD so what do you put in place of the water? That floor has to be incredible hot with the fire right underneath it right?, dont you get burn grease smell on your meats? Just curious about that.
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Re: Comp brisket...when do you wrap?

Postby JMoney7269 » Tue Aug 27, 2013 8:37 pm

Nothing I always keep the pan scraped and clean before the start of a cook. I don't ever get that burnt grease taste whatsoever. I did get that flavor once when I first got it but that's because the pan was really dirty and greasy and made my chicken black. I think that the pan adds flavor to the food with the juices dripping and vaporizing. My vault will never get above 210-212 with water in it. She likes to run 300-350 which just happens to be the range I cook in
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Re: Comp brisket...when do you wrap?

Postby BluDawg » Wed Aug 28, 2013 10:02 am

Speed wrote:I wrap at the three hour mark. I dont probe it until I start checking for tenderness about 2 hour later. I dont believe in internal temps anymore. I've learned that they are done when they are done and dont get wrapped up in numbers anymore. I used to and found that this method works much better with more consistant results.

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YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket it must pass the poke test(probe like soft butter in the thickest part of the Flat) Ribs pass the Bend Test, Pork Butts when the bone wiggles loose. These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve and internal temp of 170 deg in the thickest part of the thigh and 165 in the breast.
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Re: Comp brisket...when do you wrap?

Postby k.a.m. » Thu Aug 29, 2013 8:55 pm

BluDawg wrote:BBQ RULES FOR SUCCESS

[b]YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME

Sure you can I do it all the time. You just choose not to Dawg. :wink:
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