RandyS Posted August 8, 2018 Report Share Posted August 8, 2018 Planning to cook my first beef brisket Friday night. I have a 12 # USDA Prime in the refrigerator now. Planning to salt it tomorrow night and put it on the BB32 Friday after a dry rub and beef broth injection. I'll wrap it around 150 - 155 degrees and hope to take it off late Saturday morning. I am making a sauce to serve with it. We'll see how it goes. I don't seem to learn. I am cooking it for my wife's birthday with friends coming over and no real backup, although so far the experimentation for critical events has gone rather well. 2 2 Quote Link to comment Share on other sites More sharing options...
5698k Posted August 8, 2018 Report Share Posted August 8, 2018 If you’re going to wrap, 150°-155° is kinda early. Are you using foil? If you want bark, (I love bark), you really shouldn’t wrap until closer to 165°-170°. Wrapping also shortens cook time. I’m not trying to mess with your plan, but you have a prime brisket on a kk, have you considered no wrap? Just cook it straight through until it jiggles, roughly 200°. Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
sfdrew28 Posted August 8, 2018 Report Share Posted August 8, 2018 I cook mine without wrap or injection. Comes out with. Fantastic bark and very juicy except for the end part of the flat. Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
RandyS Posted August 8, 2018 Author Report Share Posted August 8, 2018 Thanks for the help, all. I plan over time to experiment with wrapping with foil and butcher paper, and with no wrap. Wrapping seems "safer" for a first attempt. Wrapping it later, as you suggest, may be better. Hmmmm....... Quote Link to comment Share on other sites More sharing options...
tony b Posted August 8, 2018 Report Share Posted August 8, 2018 I 2nd the advice to wrap AFTER the stall, typically in the 165F - 170F range. I use pink butcher paper, ala Franklin's method. Great results. I'm sure your party folks will love it. Quote Link to comment Share on other sites More sharing options...
Tyrus Posted August 9, 2018 Report Share Posted August 9, 2018 Good advice. HAPPY BIRTHDAY Quote Link to comment Share on other sites More sharing options...
BonFire Posted August 9, 2018 Report Share Posted August 9, 2018 Let us know how you go, also thinking about doing a brisket for my nephews Holy communion next week-end, either that or the fail-safe Picanha's....my sister is still deciding...... Quote Link to comment Share on other sites More sharing options...
RandyS Posted August 9, 2018 Author Report Share Posted August 9, 2018 Will do. I suspect that what the meat temperature is when I wake up, which is always early, will have some bearing on the wrapping decision. Quote Link to comment Share on other sites More sharing options...
5698k Posted August 9, 2018 Report Share Posted August 9, 2018 If you put the brisket on before you go to bed, you’ll likely be past wrapping point by the time you get up. Temperature rise in a large protein cook isn’t linear, you’ll get to the stall point much more quickly than you think. Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
RandyS Posted August 11, 2018 Author Report Share Posted August 11, 2018 And so it begins. I put the brisket on a little while ago after a rub and injection. I think I will wrap it at 160 F, whenever that is, then return it to KK with a target temp of about 203, or sooner if it jiggles. Hopefully it will be tasty and tender. I appreciate all the help. I also put a couple of Boston Butts on with it because...... Wait, does there have to be a reason? 2 2 Quote Link to comment Share on other sites More sharing options...
Tangles Posted August 11, 2018 Report Share Posted August 11, 2018 Looking good. I did my first a little while ago and it turned out great. Been waiting to do the next one. Good luck!Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
RandyS Posted August 12, 2018 Author Report Share Posted August 12, 2018 I am very pleased to report a rousing success all around. I wrapped the brisket about 1 am when it hit 160 F, and pulled it off the KK at 203 F around 7 am. It went faster than I expected (about 11 hours at grill temp 215 F overnight) but that was good. I wrapped it in a towel and placed it in a warm cooler. We ate it for lunch, with a homemade Texas style sauce on the side, with fresh fruit (plums and tangerines) and angel hair coleslaw. It was delicious, juicy, and tender. There was almost no bark, and I like bark, but there were also no overdone areas. It was so tender we cut it with a fork. No one at the table used a knife. My son in law said it was better than the brisket he had at bbq joints in Alabama and Texas. Even our 4 year old granddaughter cleared her plate. I also made a cake for Carla's birthday - fudge cake with chocolate butter cream frosting. The pork was done about 3 pm. I pulled one butt for freezing in bags, and we ate the other for supper, along with more of the brisket, which was still juicy and tender. Great day, thanks for all the help and encouragement. 5 Quote Link to comment Share on other sites More sharing options...
tekobo Posted August 12, 2018 Report Share Posted August 12, 2018 That looks lip smackingly delicious @RandyS! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 12, 2018 Report Share Posted August 12, 2018 Wow, did that ever turn out great, a winner dinner. Happy birthday Carla. 1 Quote Link to comment Share on other sites More sharing options...
