I'm doing brisket the Pickled Pig style, and I'm wrapping at 140.
But instead of wrapping, I put the meat with the sauce in an aluminum pan, covered with foil. Will the results be different? Should I just wrap tightly?
Thanks!
I'm doing brisket the Pickled Pig style, and I'm wrapping at 140.
But instead of wrapping, I put the meat with the sauce in an aluminum pan, covered with foil. Will the results be different? Should I just wrap tightly?
Thanks!
Brad Maffett
Bbq Conductor
Royston, Ga
hotforteacherbbq.com
It does make a difference. Wrap with foil for best results.
Paul Ostrom
The Pickled Pig BBQ Team
www.thepickledpig.com
CBJ, UDS, WSM, Weber Gasser, Weber One Touch Gold 22" Kettle
There is room for all Gods creatures, right next to the potato salad and the cole slaw.
Thanks for staying up late! I pulled it and wrapped.
Brad Maffett
Bbq Conductor
Royston, Ga
hotforteacherbbq.com
Good move.
Foil, even when double and triple wrapped, can tear on the cooking grate causing a loss of your foil marinade and natural juices. It would be convenient if aluminum pans covered with foil were suitable because a) they are thicker and b) they are easier to handle. But unfortunately foil pans don't work as well and tightly wrapped foil. My experience has shown that using aluminum pans instead of wrapped foil 1) cooks the meat slower, 2) results in more loss of flavor (brisket tastes more like pot roast), 3) negates the flavor and moisture value of your foil marinade because the wrapped foil forces the boiling liquid to cover your meat completely versus steaming the top of the foil covered pan. Using wrapped foil will also cause more moisture to be reabsorbed by the meat when resting/cooling.
Some folks will place the foil wrapped meat in an aluminum pan to get the benefits of the pan without losing the benefits of wrapping the meat in foil.
Paul Ostrom
The Pickled Pig BBQ Team
www.thepickledpig.com
CBJ, UDS, WSM, Weber Gasser, Weber One Touch Gold 22" Kettle
There is room for all Gods creatures, right next to the potato salad and the cole slaw.
OK... Now a new problem...
7 hours into the cook, and the brisket is done. Cooked at 225. Wrapped at 140. now reads 205. probe going in is like water.
I'm not an expert, but shouldn't it have taken longer?
It's in a cooler now, in the aluminum, towels on top to make sure it rests well. Supper is at 6pm, in 13.5 hours.
Any thoughts why it cooked quick, and how do I reheat? Do I put it in a fridge when it gets below 140?
Thanks in advance!
Brad Maffett
Bbq Conductor
Royston, Ga
hotforteacherbbq.com
How big was it? Flat or packer?
You sure 225° was a good number? Therm calibrated?
If you have a vacuum sealer, use that and then reheat in boiling water. If not, leave in foil and reheat in the oven. Maybe add a little liquid.
Chris
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
Iron Pig BBQ Competition Cooking Team www.IronPigBBQ.com
"Reverse Sear" info website http://www.ironpigbbq.com/Reverse-Sear.html
Superior Smokers SS-One
Superior Smokers Trailer mounted cooker
Primo Oval XL and Oval JR
Weber WSM(s) (x3)
Weber 22.5" OTC
Weber 18" Smokey Joe Platinum
Weber 14" Smokey Joe (Carolina Panthers)
I like to slice and then seal. It makes for less work when you're getting ready to serve. Also, you'd have to have a really big pot to get a whole packer in to reheat it.
It sounds like your pit thermometer isn't properly calibrated to the temperature on the grate where you cooked the brisket. A 12 lb. packer should take longer than 7 hours at 225F, even when foiling at 140F.
Paul Ostrom
The Pickled Pig BBQ Team
www.thepickledpig.com
CBJ, UDS, WSM, Weber Gasser, Weber One Touch Gold 22" Kettle
There is room for all Gods creatures, right next to the potato salad and the cole slaw.
Brad Maffett
Bbq Conductor
Royston, Ga
hotforteacherbbq.com
MAN, I wished I read this before doing what I did, I was smoking a flat that needed to be smoked soon, I was getting nickel sized air pockets in the cryo, and it was about a month old, and figured it would be ok to use a pan wrapped. Bad mistake, is was a roast with a smoke ring. Tasted ok, but it's heading to chili/bbq beans soon,,,,
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