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Old 09-12-2017, 09:52 PM   #1
Leo
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Wrapping brisket question

I've been wrapping in foil forever with good results. Decided to get a roll of butcher paper and give it a go. Like most, the meat is cooked fat side up so the question is when you wrap, do you leave the fat on top or flip it so the meat doesn't soak in the fat? I have always flipped it so what do the pro's here do?
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Old 09-13-2017, 07:19 AM   #2
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Quote:
Originally Posted by Leo View Post
I've been wrapping in foil forever with good results. Decided to get a roll of butcher paper and give it a go. Like most, the meat is cooked fat side up so the question is when you wrap, do you leave the fat on top or flip it so the meat doesn't soak in the fat? I have always flipped it so what do the pro's here do?
Do it like you normally do it. That way you will know if it was paper that made any difference. Don't change to much at once as you will not know what made it better or worse..
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Old 09-13-2017, 07:30 AM   #3
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I don't pay much attention to it. I wrap in paper and just put it back on, doesn't seem to affect it. But Timbo has a good idea also if you are super serious and like to have as much control as possible.
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Old 09-13-2017, 10:44 AM   #4
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Like most, meat is cooked fat side up? Not sure about the "most" part.

If you wrap with fat side up, then, you will lose your bark. I assume you are doing butcher paper so you will have a better bark?
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Old 09-13-2017, 02:49 PM   #5
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Quote:
Originally Posted by bigfishtx View Post
Like most, meat is cooked fat side up? Not sure about the "most" part.

If you wrap with fat side up, then, you will lose your bark. I assume you are doing butcher paper so you will have a better bark?
Winner!

I agree - bark will get mushy or lose almost completely being down (fat side up)...

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Old 09-13-2017, 03:14 PM   #6
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Whether you wrap in paper or foil, the best way to deal with the bark is to put the brisket back on the hot end of the pit for 20 minutes or so and let the bark re-set. It will firm back up whether you wrap fat side up or down, so long as you don't scrape it all off.
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Old 09-13-2017, 06:19 PM   #7
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Thanks gents
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Old 09-14-2017, 09:19 AM   #8
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Totally agree, fat side down to preserve the bark.
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Old 09-19-2017, 05:27 PM   #9
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After you wrap it is 100% fat side down. If not, just use foil.

Of course I cook my brisket fat side down the entire time.
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Old 09-19-2017, 08:10 PM   #10
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Quote:
Originally Posted by Tfbtomcat View Post
After you wrap it is 100% fat side down. If not, just use foil.

Of course I cook my brisket fat side down the entire time.
Exactly!
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