British BBQ Society Forums

I am picking up an 11 pound brisket from my butcher Friday , planning to do a basic salt and pepper rub, and using the point for burnt ends.

It will be my first brisket cook & overnight cook, I am happy I can get a good 14hrs with heatbeads and WSM

I was going to get it on for around 2200hrs and just let it do it's thing, don't even want to wrap it in foil to help the stall.

Will the brisket come out dry if I do not wrap or is the difference minimal?

I'll post some pics of the brisket when I pick it up



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At that size and temperature it shouldn't dry out, folks cooked brisket for years without foil and it was the norm, personally on all cooks I find foil to be a convenience factor rather than a taste enhancer, if anything not having the stall is not a good enough payback for a soggy bark.

What temp? And what time were you planning on eating?

YetiDave wrote:What temp? And what time were you planning on eating?

Was thinking 225/250F
And let it rest for a couple of hrs, I was hoping it would be off the smoker in the cooler by 11am ish


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Honestly I can't say I've cooked a full brisket before, but I think you're about right with those times and temps for a cut that size

Well fingers crossed, it's a big chunk of meat to ruin

Worst case chop it up and use it in chilli


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Minty913 wrote:

YetiDave wrote:What temp? And what time were you planning on eating?

Was thinking 225/250F
And let it rest for a couple of hrs, I was hoping it would be off the smoker in the cooler by 11am ish


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Resting may not be required, this is worth a read

http://amazingribs.com/tips_and_technique/mythbusting_resting_meat.html

[img]http://img.tapatalk.com/d/14/07/12/8ygarade.jpg[/img]

Just picked the brisket up, looks like the right bit to me,

But this is my first brisket so could be wrong ,what do you guys think?


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JEC wrote:

Minty913 wrote:

YetiDave wrote:What temp? And what time were you planning on eating?

Was thinking 225/250F
And let it rest for a couple of hrs, I was hoping it would be off the smoker in the cooler by 11am ish


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Resting may not be required, this is worth a read

http://amazingribs.com/tips_and_technique/mythbusting_resting_meat.html

Have you tried not resting?



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Yes, before I read this to be honest and I never noticed a difference, other than the meat was hotter and the bark was firmer when you don't rest, both a positive in my mind. As a trained Chef it was never stipulated to rest meat for long periods of time when I was at college, with steaks it was a case of get them out ASAP on hot plates, for joints of meat you carved them as soon as they came out of the oven, the maximum time for resting was the time it took you to get it from the oven to your bench and then go back and close the oven.

The thing I like about Craig's articles are they are backed by both science and actual results