How I Cook Brisket

[wilded]

Here is a link on my Blog to a how to for those that are interested. ET
http://wildedtx.blogspot.com/2007/10/te ... isket.html

[Stan41]

Ed: It sure looks and sounds good. I copied your method and recipe and intent to try it on my next brisket.
Thanks for posting.
Stan

[DJ]

Never tried the bag method, (normally foil), but am copy/pastin in my things to try. Sounds good and sounds like you know what yur doing. I appreciate good sound advice and will definitly give it a try.
Thanks,
DJ

[Puff]

A paper bag?? I'll try it. Thanks for the link

[wilded]

The paper bag helps tenderize the brisket without steaming it into a pot roast. JMHO

[Puff]

#2
I am a firm believer that foil does nothing but steam.
Thanks
(Puff looking for a paper bag )

[Papa Tom]

Never tried a paper bag (for smoking non social use) I'll have to give that a try. I usually foil but then I like pot roast too. Sometimes I do the brisket all the way just nekid.

[Puff]

Papa Tom I've tried to cook 'em nekid. How's about a few of your secrets I agree pot roast is very tasty. But at a comp I don't think it will fly.

[DATsBBQ]

Papa Tom I've tried to cook 'em nekid. How's about a few of your secrets I agree pot roast is very tasty. But at a comp I don't think it will fly.

Guess'n it depends who the judge is and what group is sanctioning the event Witness Papa's last time out

[Papa Tom]

Papa Tom I've tried to cook 'em nekid. How's about a few of your secrets I agree pot roast is very tasty. But at a comp I don't think it will fly.

Guess'n it depends who the judge is and what group is sanctioning the event Witness Papa's last time out

I foiled and I failed........

Actually when I do them nekid I usually have the pit pretty full and so there is extra moisture generated. I have done it with just a couple and added a water pan. Can't say how much difference the water pan makes but it makes me feel better. I also keep the temp low 200-225*. Briskets have all been good certainly not dry or too crusty. I'd do more nekid but it takes longer and is really hard to predict just how long it will take, often time is of essence.

[bowhnter]

I think I will give it a shot some time in the near future too. I have not heard of this method but sounds interesting.

[OSD]

Never tried a paper bag. Sounds interesting. I did read somewhere about someone who put paper bags over his beer can chickens and had good results. I going to try this. Thanks for the tip.

[antaean7]

Wilded,
That sounds good. Going to copy and paste that myself and give it a shot. The pitt looks great, but you need to hang a beer can to catch the dripping under the upright. Just one of those Things. LOL

[DJ]

Hey Ed or anybody that knows the answer....

I normally cook my briskets about 12 hors total foiling the last two hrs and resting a cpl more in my "heatless" vertical. I'm used to this method and pretty much can tell by the feel when they are ready to come off. Now, today, I want to try the bag method and am wondering if this will require more time...pit runs constantly between 235 and 250, 250 being the peak when adding some stick....settles back down within 15 minutes or so....also, was thinkng maybe 2 hrs in the bag in lieu of 1hr might help my normal 12 hr cook...helluva time to ask as my briskets are already into the 2.5 hr mark, but figured I'd throw it out anyway....have some folks picking up the goods around 6:00 and just want to make sure they will be ready without constantly checking meat temps late in the burn......whadda ya'll think?
dj

[bowhnter]

"Place in brown paper sack for last hour or more"

I would say go for 2 hrs.

I am going to put a flat on in a few minutes, and if I can find a brown paper bag will try this as well.