Smoking brisket

[TimBone]

Originally Posted by srvy

Have you been to a BBQ joint that uses it other than to wrap meat for takeout?

Also have you ate at Rudy's?

Honestly, the first time I've seen it used like these folks are talking about was at Pinkerton's in Houston, last year, I believe.


And Yeah, I've eaten at Rudy's. A few times. Their pulled pork is soupy, and I wouldn't be surprised if their bbq is shipped in frozen in bags. It's fast food bbq, bro.

[cooper barrett]

Originally Posted by Trivers

https://www.amazon.com/Pink-Butcher-...70_&dpSrc=srch

pink, peach, butcher.....it allows vapor to slowly escape...compared to aluminum foil. My bark was thick and crunchy.

They make dispensers for it too.







You could just use natural kraft paper for a fraction of the cost.

1200 feet 24" wide $30.

https://www.zoro.com/zoro-select-kra...l5/i/G1857651/

[Fansy the Famous Bard]

I use an ugly drum smoker, so have to do the fat down.

[KCUnited]

That look like a poser box. I’m sure certified judge Becky from Leawood loved enough to Instagram it tho.

[cdcox]

I smoke a brisket flat today for the first time in at least four years. I had to chase a dozen wasps out of the smoker. It is an offset firebox smoker. I smoked it at 300F for 3 hours, then finished it in a 300F oven wrapped in foil. Total cook time 4.5 hours plus an additional hour resting in a picnic cooler. Smokey, tender, moist. Much better value proposition than a 12 hour smoke at 220.

[Fire Me Boy!]

Originally Posted by canoworms

I smoke a brisket flat today for the first time in at least four years. I had to chase a dozen wasps out of the smoker. It is an offset firebox smoker. I smoked it at 300F for 3 hours, then finished it in a 300F oven wrapped in foil. Total cook time 4.5 hours plus an additional hour resting in a picnic cooler. Smokey, tender, moist. Much better value proposition than a 12 hour smoke at 220.

The time is why I like my PBC for briskets. It cooks around 310.