Best time to foil wrap

All BBQ smoked Low-N-Slow OR Hot-N-Fast goes here.

Moderator: TBBQF Deputies

Fooldancing
Wrangler
Posts: 83
Joined: Sat Jun 03, 2017 5:15 pm
Contact:

Best time to foil wrap

Postby Fooldancing » Sun Aug 19, 2018 5:54 pm

I was wondering where in the cook does everyone foil wrap? The family says my cooks are really good, but, I want each one to be better than the last. Any and all help will be greatly appreciated.
Also, by doing this, well it make the meat more tender than it already is?

Sent from my LM-X410(FG) using Tapatalk
Last edited by Fooldancing on Sun Aug 19, 2018 5:56 pm, edited 1 time in total.
User avatar
TwoGuysBBQ
Bandolero
Posts: 737
Joined: Fri Mar 30, 2012 9:01 am
Location: San Antonio, TX
Contact:

Re: Best time to foil wrap

Postby TwoGuysBBQ » Mon Aug 20, 2018 10:09 am

The general temperature for wrapping is 165 degrees internal temp. I used to wrap at this temp all the time, however now I wrap when the color of the brisket is where I like. Sometimes its at 165-170 and I've even wrapped at 175-180. Because every briskets different this also depends on how the brisket is seasoned and fuel being used to what temp your pits at.
I sometimes cook low and slow 225 -250 and then sometimes 300-350

And yes foiling your brisket will cause the meat to steam and make it more tender. You definetly want to pull your brisket off the smoker at an internal temp of 200 and let it rest "preferably in a dry cooler" for at least an hour or two. I usually let mine rest to an internal temp of 145.
You can easily overcook a brisket going over 200 and wind up with more of a roast beef style product. Nothing wrong with that either just depends on what your looking for in your cook.
User avatar
limey
Deputy
Posts: 3374
Joined: Sun May 31, 2009 7:10 pm
Location: Burleson,Texas
Contact:

Re: Best time to foil wrap

Postby limey » Mon Aug 20, 2018 11:48 am

After 165 is ok to wrap, that temp is the maximum that smoke will penetrate the meat. I usually put it in a aluminum pan and cover when it hits 170. I pull after the brisket passes the prob test.
How bout some more beans Mr.Taggert? I'd say you've had enough!
R & O Custom Trailer
Weber 22.5 Gold
Weber 22.5 Smoky Mountain
Oklahoma Joe Longhorn Edition
Limey BBQ Co. Competition Team
User avatar
Smoking Piney
Cowboy
Posts: 312
Joined: Fri Jun 15, 2018 9:37 am
Location: South Jersey Pine Barrens
Contact:

Re: Best time to foil wrap

Postby Smoking Piney » Wed Aug 22, 2018 7:47 pm

Any of you folks use butcher paper?

I use foil, but I'm always hearing butcher paper breaths and is a better wrap. I have no problem with foil.
John
Assassin 24
XL BGE
Weber kettle with Vortex and Roti
AMNPS
User avatar
PinoyPitmaster
Rustler
Posts: 190
Joined: Mon Jun 11, 2018 12:03 pm
Contact:

Re: Best time to foil wrap

Postby PinoyPitmaster » Wed Aug 22, 2018 8:57 pm

Smoking Piney wrote:Any of you folks use butcher paper?

I use foil, but I'm always hearing butcher paper breaths and is a better wrap. I have no problem with foil.

I prefer butcher paper over foil now. I believe it’s not as wet on top as it is with foil. However foil stays in place butcher paper need tape or extra to wrap it and stay


Sent from my iPhone using Tapatalk
User avatar
Smoking Piney
Cowboy
Posts: 312
Joined: Fri Jun 15, 2018 9:37 am
Location: South Jersey Pine Barrens
Contact:

Re: Best time to foil wrap

Postby Smoking Piney » Thu Aug 23, 2018 6:57 pm

I'm going to switch to butcher paper on my next brisket.
John
Assassin 24
XL BGE
Weber kettle with Vortex and Roti
AMNPS
Fooldancing
Wrangler
Posts: 83
Joined: Sat Jun 03, 2017 5:15 pm
Contact:

Re: Best time to foil wrap

Postby Fooldancing » Thu Aug 23, 2018 7:15 pm

Thanks a lot guys. I really appreciate all of your answers.

Sent from my LM-X410(FG) using Tapatalk
User avatar
Copasspupil
Bandolero
Posts: 636
Joined: Sun Oct 25, 2015 7:22 pm
Location: Enumclaw
Contact:

Re: Best time to foil wrap

Postby Copasspupil » Sat Aug 25, 2018 12:27 pm

Does the color of the butcher paper matter?
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
User avatar
D.D.
Cowboy
Posts: 256
Joined: Tue Sep 23, 2014 8:33 am
Location: Austria
Contact:

Re: Best time to foil wrap

Postby D.D. » Tue Aug 28, 2018 8:27 am

I wrap when the bark is ready for.
I don´t wrap by temp just by color.
No clue what I do.....SMOKOMOTIVE BBQ
User avatar
bigdaddydanbbq
Wrangler
Posts: 89
Joined: Tue Jul 21, 2009 7:36 pm
Location: Denton Tx.
Contact:

Re: Best time to foil wrap

Postby bigdaddydanbbq » Tue Aug 28, 2018 4:45 pm

Foil is for leftovers. :D
Oklahoma Joe New Braunfels and Big Blue Q UDS
User avatar
Redbeardbbq
Pilgrim
Posts: 6
Joined: Thu Aug 02, 2018 7:21 am
Contact:

Re: Best time to foil wrap

Postby Redbeardbbq » Wed Aug 29, 2018 7:38 am

I use pink butcher paper to wrap my briskets and pork butts. I wrap at 170 and go til it hits 195-197 inter temp. I smoke my ribs open the whole time and adjust to smoke flow. I add a glaze to my briskets before I wrap to give it a great shine and crust.


Sent from my iPhone using Tapatalk
User avatar
woodenvisions
Chuck Wagon
Posts: 3863
Joined: Sun Aug 02, 2015 12:37 pm
Contact:

Re: Best time to foil wrap

Postby woodenvisions » Tue Sep 11, 2018 11:31 am

.
Last edited by woodenvisions on Tue Sep 11, 2018 1:41 pm, edited 1 time in total.
User avatar
PinoyPitmaster
Rustler
Posts: 190
Joined: Mon Jun 11, 2018 12:03 pm
Contact:

Best time to foil wrap

Postby PinoyPitmaster » Tue Sep 11, 2018 11:39 am

rockinar wrote:
PinoyPitmaster wrote:
Smoking Piney wrote:Any of you folks use butcher paper?

I use foil, but I'm always hearing butcher paper breaths and is a better wrap. I have no problem with foil.

I prefer butcher paper over foil now. I believe it’s not as wet on top as it is with foil. However foil stays in place butcher paper need tape or extra to wrap it and stay


Sent from my iPhone using Tapatalk



If your butcher paper needs tape, you have no clue at all what youre doing. None.


darn it’s like that! I would say without tape you are just being wasteful and inefficient! I like conservation in all aspects of the cook from reducing fuel, reducing heat dissipation, reducing pit footprint and maximize space, and yes even conservation and maybe reusing if possible disposables like aluminum and even using less paper!! . I can wrap but it requires a bunch of paper to fully wrap it like i said. i like to use the least amount and use tape.

In any case to each their own and their cooking methods....friendly competition—-just let me know when your next competition is in Texas. and I’ll make sure to be there if within 3 hr drive.....we can then see who places better?! Conservation vs wasteful methodologies?


Sent from my iPhone using Tapatalk
User avatar
k.a.m.
Outlaw
Posts: 2261
Joined: Mon Jun 25, 2012 6:38 pm
Contact:

Re: Best time to foil wrap

Postby k.a.m. » Tue Sep 11, 2018 11:49 am

I prefer a pan and foil cover after my briskets reach the bark color I am looking for. This usually happens between 165° and 170°
This one I did two weeks ago it was pink butcher paper wrapped at 170° cooked to 210°.
Pink butcher paper.jpg



These I cooked this past weekend they were panned at 165°and cooked to 210°.


Pan.jpg

panned2.jpg


I like either way.
Always remember slow and steady wins the race.



My Hybrid cooker.
Competition trailer #2.
User avatar
bsooner75
Chuck Wagon
Posts: 4605
Joined: Mon Jan 16, 2012 5:34 pm
Location: Little Elm, TX
Contact:

Re: Best time to foil wrap

Postby bsooner75 » Tue Sep 11, 2018 11:56 am

KAM - do you add any liquid to the pan? I keep meaning to try your method. Mainly so my wife can continue to tell me I can’t leave well enough alone and never do anything the same way twice :)

Also - do you open it back up at the end to set the bark or is it seem to be set when you pan?


Sent from my iPhone using Tapatalk

Return to “Smokehouse - BBQ Discussion”

Who is online

Users browsing this forum: No registered users and 5 guests