I'm planning on doing a Brisket for a Saturday BBQ. Question do any of you wrap your brisket at the stall point, either by foil boat or the red paper? Or do you let it ride all the way through? I was planning on putting the Brisket on at night and let it cook and when it hits the 200 temp pull rest for a few hours. I may put it back in to hold at 150 till dinner time. Also what is your favorite woods to use? On my SMW I used apple and pecan.
Brisket Question
- Thread starter ncread
- Start date
Never did. I just let the meat ride it out. I do double wrap in heavy foil and add a thick towel wrap and place in cooler after reaching 195ish and hold till time to eat, generally less than an hour. But I have had brisket and butts in the cooler for 2 or more hours. But no wrap during the actual smoking process.
