The Texas BBQ Forum

Who all wraps and who does not and why do you do either? Who uses foil that wraps and who uses Butcher Paper?

I like good Bark and always got that with my Pit Barrel Cooker. I want to duplicate that on my Pellet pooper. How best do I gitterdun?

All I can tell you is what I do and that is foil @ 160° and naked @190°.
The bark has never kept the neighbors up OR away.....

I haven't had any issues with bark on the pooper. I'm with Tom. Wrap through the stall, then bring it back out.

Works for me. I will try that next cook. Mine always gets eaten with no complaints but I strive to be perfect in all I do. My Mother used to make the ugliest cakes but dang they always were the best tasting.

This is something I'll be doing some experimentation on for sure. Picking up the Yoder tonight and my primary concern is if I'll be able to get the bark on my cooks that I do on the UDS.

Just so I understand yall's method, you let it ride to 160IT, wrap it (foil or butcher??) to 190IT, and then let it ride unwrapped to probe tender or 203ish? After that you loosely wrap in foil, towel, and rest?

Thanks in advance :).

SmokeNHops wrote:This is something I'll be doing some experimentation on for sure. Picking up the Yoder tonight and my primary concern is if I'll be able to get the bark on my cooks that I do on the UDS.

Just so I understand yall's method, you let it ride to 160IT, wrap it (foil or butcher??) to 190IT, and then let it ride unwrapped to probe tender or 203ish? After that you loosely wrap in foil, towel, and rest?

Thanks in advance :).

It depends on my time constraints. If I have plenty of time, I cook at 250F uncovered until probe tender. If I get short notice, I cook on smoke for 4 hours, then place the brisket on a rack inside a hotel pan, cover with foil, and cook to 190-5F. Then I uncover and cook until probe tender. The bark never gets disturbed.

If there is going to be much of a wait, I put it in my Cambro. Alternately, wrap in butcher paper, then roll it up in a thermal blanket. I used a welding blanket for years - works great.

Just did some. Wrapped in Butcher paper at 160 and never unwrapped until I sliced it up. The bark was not as crispy but it was not soft either.

Got me some red butcher paper. Gonna give that a go on next Brisket.
https://www.amazon.com/gp/product/B06XC ... UTF8&psc=1

yup thats the one i got too! Its just trying to find a place to store it thats challenging