Shuley Posted December 15, 2016 Author Report Share Posted December 15, 2016 On 12/14/2016 at 7:36 PM, tony b said: You're going to see a noticeable difference between foil and pink butcher paper. In foil, the meat steams and you lose that nice bark; with the pink butcher paper, the meat can still breath, so you don't lose the bark and it soaks up a lot of fat, too. Looking forward to trying it! Quote Link to comment Share on other sites More sharing options...
Shuley Posted December 15, 2016 Author Report Share Posted December 15, 2016 On 12/14/2016 at 11:45 PM, churchi said: Wow nice job on the brisket mate. Gotta try one of them over the Christmas break. How do you know when the brisket is done? Start probing at about 195. So far all of mine have probed tender after 200. Quote Link to comment Share on other sites More sharing options...
dstr8 Posted December 15, 2016 Report Share Posted December 15, 2016 On 12/15/2016 at 1:26 AM, billg71 said: Check out this video for Aaron's experiment with wrapping brisket. Expand Thanks for posting the link to that video! I've watched a few of his videos but had not seen that one and glad about it! Quote Link to comment Share on other sites More sharing options...
Shuley Posted December 15, 2016 Author Report Share Posted December 15, 2016 On 12/14/2016 at 11:45 PM, churchi said: Wow nice job on the brisket mate. Gotta try one of them over the Christmas break. How do you know when the brisket is done? Start probing at about 195. So far all of mine have probed tender after 200. 1 Quote Link to comment Share on other sites More sharing options...
churchi Posted December 15, 2016 Report Share Posted December 15, 2016 On 12/15/2016 at 4:10 AM, Shuley said: Start probing at about 195. So far all of mine have probed tender after 200. Expand Awesome mate. I think i need to start probing around the 195F mark as the last brisket i did was dry as a nun... So im pretty sure it was way over Quote Link to comment Share on other sites More sharing options...
