Comp brisket...when do you wrap?

[bruno994]

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?

[Swamp Donkeyz BBQ]

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.

[BigDave]

If I wrap it is at about 6 hr mark. brisket will be 165 degrees or so.

[Swamp Donkeyz BBQ]

I forgot to mention I cook at 300-325.

[3 star redneck]

I forgot to mention I cook at 300-325.

+1

[Big Ed]

Wrap around 170. Low & Slow here, keep the pit under 250*

[JMoney7269]

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.

[Mettle]

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

[garzanium]

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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[Speed]

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.

[JMoney7269]

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.

[RWBTEX]

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.

[JMoney7269]

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

[BluDawg]

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.

Wise man!!

BBQ RULES FOR SUCCESS

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.

[k.a.m.]

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.