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Re: Foil OR No Foil That is the Question
[Re: NewGulf]
#5217659
07/25/14 01:38 PM
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Joined: Dec 2004
Posts: 1,554
boliverpete
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Done them both ways, tried other's briskets done both ways and I prefer the ones that were wrapped near the end of the cook than unwrapped. Don't know why it would be considered a sin or why one would think it's a lot of trouble. Talked to a guy the other day that has won three brisket competitions and I asked him if he wraps his or not. He said it depends, if he's cooking for competition, he never wraps. But if he's cooking one the way he likes to eat it, just for him or friends, he wraps them at the end.
Last edited by boliverpete; 07/25/14 01:42 PM.
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Re: Foil OR No Foil That is the Question
[Re: NewGulf]
#5223877
07/29/14 02:01 PM
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Joined: Jul 2009
Posts: 1,801
ijohnston
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I wrap in foil ONLY because I always miss my alarm to get up early to get it going. I use the foil just to speed up the process so I don'g get my head cut off by my wife when it comes to dinner time.
If you do not wrap at all during cooking, then why wrap at the end then put it in the cooler? if you do it that way, should you might as well wrap halfway through the cooking on the smoker?
Last but not least. Besides the paper vs foil, What is the difference in wrapping in butcher paper vs foil?
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Re: Foil OR No Foil That is the Question
[Re: NewGulf]
#5224320
07/29/14 06:21 PM
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Joined: Sep 2012
Posts: 12,821
PMK
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never used butcher paper ... and I am like you on using the foil wrapping to speed up the "cooking" process once it is well smoked. Also use it to bring the internal temperature up to the 195-200 range and maintain for an hour or so based on the size & thickness.
Learning from my dad and his cooking buddies, they never wrapped but the process was long!!! They used homemade open top 2 x 8 foot pits (had about 15 total), cooking for <100-12,000 people, for a noon meal, they would start 6:00-8:00 pm the previous evening, someone or several would stay up all night tending the fire/coals and mopping about every hour, 7:00-8:00 am when others showed back up, kick the fire/coals up to cook the meat to have ready by noonish. Depending on who we were cooking for, oftentimes we would butcher spanish goats and barbado, quartered, and throw on the pits alongside the briskets a few hours into the smoking cycle ... about the only way I care for goat or barbado.
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: Foil OR No Foil That is the Question
[Re: NewGulf]
#5230578
08/01/14 08:53 PM
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Joined: Sep 2009
Posts: 18,543
NewGulf
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Re: Foil OR No Foil That is the Question
[Re: NewGulf]
#5231247
08/02/14 07:36 AM
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Joined: Oct 2009
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BOONER
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My question is, if you foil, why leave it on the Pitt and not put it in the oven ? I understand the wrapping and putting in a cooler but not wrapping and still tending a fire?
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Re: Foil OR No Foil That is the Question
[Re: BOONER]
#5234027
08/04/14 01:38 PM
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Joined: Sep 2012
Posts: 12,821
PMK
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My question is, if you foil, why leave it on the Pitt and not put it in the oven ? I understand the wrapping and putting in a cooler but not wrapping and still tending a fire? I usually have multiple types and cuts of meat going throughout the day, so I am keeping the fire going anyway ... reason I leave on the pit. Often times if I am only doing a brisket or two without tossing in ribs, sausage, steaks, etc., I will wrap and finish in the oven, even the following day ... just depends on my schedule.
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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