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Old 12-06-2017, 07:45 AM   #31
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Originally Posted by StinkBait View Post
How cool is that, we got a real cook amongst us! Nice looking place you got there BR
Thanks BR! Great looking set up. Going to stop by when I'm down your way.
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Old 12-08-2017, 01:34 PM   #32
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Those look EXACTLY like Aaron Franklins pits
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Old 12-16-2017, 12:27 PM   #33
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Originally Posted by br1006 View Post
There is no right or wrong way its ones personal preference.



However, I personally have found fat side up works for me. I cook approximately 200 briskets a week and they ALL get cooked fat side up wrapped in paper.



Heres my pits for your viewing pleasure!


Do you guys wrap in paper from the start or after you have achieved the “color” you are looking for? I cook a few hours fat up until I like the color then wrap in foil until it’s done. I hope wrapping helps ensure it’s good and tender


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Old 12-16-2017, 12:52 PM   #34
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Most wrap in paper when the brisket hits 165 ish.


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Old 12-16-2017, 01:11 PM   #35
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Quote:
Originally Posted by StinkBait View Post
Most wrap in paper when the brisket hits 165 ish.


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Thank you!


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Old 02-21-2019, 02:54 PM   #36
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I haven't smoked a brisket yet first will be Sunday. I have been doing a lot of internet research and found interesting information about wrapping meat in foil.
Some concern about aluminum leaching into the meat. I do not know if that is true or not. I do know that ingested aluminum is being looked at as a cause of Alzheimer disease. That's all I have to say about that!
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Old 02-22-2019, 07:33 AM   #37
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I don't think you have to worry about aluminum leaching into your meat. That sounds a little far out there.
But wrap in butcher paper, pink preferably, not foil.
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Old 03-21-2019, 09:57 AM   #38
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Low and Slow 225, Fat side UP always. Pull at 197-200 (depending on meat)and let rest. Awesome bark and moist brisket! Whether your an Up or a Down guy I believe the most important thing is to not flip it throughout the cook. If it’s UP leave it up, Down leave it down. You shouldnt need or have to wrap. Only time we wrap is if we hit a dreaded stall. Then use the “Texas crutch”. Smoke On!
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Old 03-30-2019, 12:11 PM   #39
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Fat side should be facing the heat source when cooking. For most smokers, that means fat side down. Wrap in paper once it breaks through the stall. Usually between 165 and 170.

I've gone to cooking at 275. It minimizes the stall, keeps me from having to wake up at 4am to have a brisket ready for supper, yields a moister flat, and doesn't seem to affect the tenderness. Cook time is 7 to 8 hours on a typical brisket.

No one single way is best with brisket. Just find what works for you and your smoker.
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Old 03-30-2019, 08:40 PM   #40
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I’ve always trimmed my brisket to 1/4” fat cap, and then cooked the fat side up.
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