Brisket Experiments - Wrapped in Butchers Paper vs Foil
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- Опубликовано: 23 июл 2024
- Ever wondered what you should wrap your briskets in? In this video we're testing two briskets side by side, one wrapped in butchers paper and the other wrapped in aluminum foil. We'll explain what the differences are in terms of tenderness, juiciness, bark and smoke profile and walk you through why they're different. It's hard to beat briskets on the pellet grill!
#Brisket #Butchers #Foil
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Intro (0:00)
Brisket Trim (0:52)
Brisket Seasoning (6:25)
Brisket Cook (9:17)
Taste Test & Comparison (21:39)
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Your spot on correct about equal resting time. In addition to trim, seasoning and smoke the resting time is critical.
“Just like a little football” *takes off running to the grill*
That was awesome 😂😂
You shouldn't use music at all. The background sound it's beautiful with all those birds singing
Good video and very helpful for me ! Thanks from New Zealand 🇳🇿 🙌
They both looked good. Another good video. I liked after you sliced and you were talking about getting someone to judge. All that juice dripping off the gloves lol. Felt like grabbing a slice too
Man, you make that look easy! Love the videos!
Thanks 👍
I haven't cooked a brisket yet, so I was listening closely & taking notes. I'm planning to cook one soon though. I have just about cooked all the other cuts of beef, pork & chicken though. Usually cook w/ lump bits. Nice job, Thx for sharing!!!
Good luck Scott. Just ping us on Instagram if you have any questions as you go through your cook.
That’s a good comparison Jared, both looked really good and makes sense about the rest period between the two. I’d take either one. Have a great weekend!
Thanks Pickles!!
Great comparison 👍🏻
Thanks!
I prefer using foil. At about 185-190 I take it out of the foil (saving the juice to pour back over the meat just before eating) , put the unwrapped brisket back on the smoker to firm up the bark. Let it get up to about 200-205 then wrap it in paper and put it in the cooler to rest.
Fantastic
Just wondering if you tried to cook it the other way around, first wrapped in foil and than finish it without foil
Great video although they both look kind of dry in my humble opinion… is there anything you would have done differently looking back?
That's a nice watch u have there..omega?
great video, i did notice the pit temps form 215 to 275 odd, what temp did you run the grill at ?
We started at 225F and after the wrap turned it to 275F.
Great.videos , paper it is!
I currently own a Weber and a gas grill looking for a smoker, pellet or more traditional smoker?
I'd suggest considering the Cuisinart Woodcreek grill we used in this video. Here's the link if you wanted to check it out. www.walmart.com/ip/Cuisinart-Woodcreek-4-in-1-Bluetooth-Pellet-Grill/643281242
Pellet grills are really easy and simple to use. It's kinda like having a wood fired oven where you just set the grill to the temp you want and it maintains that constant temp through the whole cook. No complex fire management at all.
BBQ and Bottles thank you
It's 7:45am and now I want BBQ.
You must have eaten a lot of brisket by now lol keep it up!
You bet. The whole family helps out on the eating side of things though so we go through the brisket pretty quickly!
2nd at 9:25 AM US EST. My choice is butcher paper if it is available!
How about using both? I put a foil tray about half way up the brisket or pork shoulder then I wrap the entire thing in paper. I feel like I get the best of both worlds this way.
When you put the tinfoil above the burners, do you poke holes in the foil so the fat can run off below?
Nope. You want to seal in all the moisture so the “Texas Crutch” will help braise your brisket.
Enjoyed the video! It's not clear why you increase your temp once you wrap. I'll go back and watch your other videos but you mind sharing your logic? Both looked great. I've quit wrapping my briskets in foil. I worship at the altar of Aaron Franklin.. He's sold me on the paper. I do still use foil with my ribs and pulled pork, though.
Erik, I increase the temp just to accelerate the cook a little at that point. No more magic to it than that. Once you've rapped, you're done forming the bark and your smoke ring is done so there's no need to be really gentle with it at that point.
Your nephew is super cute, but for smoked meat comparison it really takes someone that know what is a bark, smoke ring, moisture, tenderness and smoke flavor intensity. I mean he is 8 years old... He's just gonna judge if it's good or bad. Just saying.. But either way awesome video and love your channel
Agree. Great review but really would be interested in the opinion of a knowledgeable adult for a more legit verdict.
So you should do a cook on two more briskets and start the butcher paper brisket 3 hours earlier so they finish at the same time to give a better comparison, enjoying the experiments
The problem is when I wrap the briskets, I increase the temp on the grill from 225F or 275F. So I'd need a second pellet grill the run the experiment the way you're describing.
First
Greatings from Germany 🇩🇪
We’re the briskets the same size?
Roughly the same size, yes.
re-heating experiment next?
Not a bad idea... but we’re out of brisket.
Butcher paper is the best but my kids preferred the one I wrapped in foil
is it me ... but the 2 briskets were not of equal quality to start with !?
You’re squeezing all the juice out.
I do my wrap for brisket in newspaper. Yes newspaper still exist
Why fat cap down?
To protect the brisket from the heat source which comes up from the bottom. Check out our first video in this series where we tested out fat cap up or down.
Seriously with the music
You thought me a few things on this video. But you lost me with the gap in rest times.
It sounds like the one wrapped in foil got up to temp first, so he had to pull it off the grill first while he waited for the butcher paper one to get up to temp. Then the butcher paper one had to rest for a bit.
Not tender enough…I think😨🤔🤣
The foil looks more tender
The music was old and annoying. Otherwise thank for the video