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[reubenray]

I am waiting for my rotisserie basket to do this on my DB on Saturday.  I also plan on using BP instead of foil at the wrapping point.  I am doing this on Saturday for a get-together on Sunday.  In a previous thread I was told how to reheat the brisket. 

I do have a question about BP.  When I did my brisket flat last year I poured some beef broth on the flat before wrapping it in foil.  Can I do this with BP? 

I will be following my notes from last year and doing it same except for the rotisserie and BP.  Another  difference is last year I got the flat from Costco.  This year I got it from my local meat market.

[Greg1]

I use butcher paper on briskets and don't use any liquid with it.  I have used it before when I wrapped in foil and maybe it was the meat but I thought it gave it the taste of a roast.  Anyone else had that experience.

[SJeP]

I had the same experience. The brisket wrapped in foil was too much like my wife's slow-cooker roast beef.

BP will become nearly saturated with juice from the brisket. By my thinking, this helps keep the brisket moist and takes the place of added liquid inside the foil.

Also, you don't can't really get an airtight wrap with BP like you can foil.



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[Michael_NW]

If you're concerned about the meat drying out, or whether it will have enough moisture to steam the flat after you wrap, you could spritz the meat with apple cider vinegar or similar before you wrap. But really, you won't need to add much moisture to it in order for the bp to do it's magic. I agree that there won't be an airtight seal, but one is not needed for bp. It will retain a surprising amount of moisture, regardless.

[reubenray]

Thanks everyone for the replies concerning the BP.  I have my BP and I am ready. 

Hopefully my basket will be here today.  It was to have been delivered on Monday via USPS Priority Mail which I paid extra for.  If I can get the weather to cooperate I will be smoking it on Sunday.  Some friends wanted me to do it earlier for a local Christmas Party, but I won't do it without the basket.

[reubenray]

I did the trimming, injecting and putting the rub on the brisket flat tonight.  I am using TexasBBQ brisket rub which I used last year.  The 6.37 pound flat fits perfect in the rotisserie basket.  I trimmed the fat cap plus any loose fat/meat off prior to injecting and putting the rub on.  I trimmed the fat cap down to about 1/8" or less trying not to trim off any meat.  I will take pictures tomorrow morning when I get the flat ready for the smoker.  I am using Lumberjack hickory pellets and I will be using a smoke tube also.

Last year I started off at 180 degrees to get as much smoke as possible for 4 hours and I then bumped the temperature up.  But this year the ambient temperatures are to be down in the 30's tomorrow morning.  I had a flame-out on a brisket a few years ago due to the low ambient temps and low smoke temperature.  So instead I may start off at 200 degrees.

[Bentley]

I would have though in a rotisserie application like this, you would have wanted all the fat on as the meat turns and cooks and renders.  Is there a reason why you trim the fat in this cook?

[reubenray]

I would have though in a rotisserie application like this, you would have wanted all the fat on as the meat turns and cooks and renders.  Is there a reason why you trim the fat in this cook?

More than anything else I had to trim it for it to fit in the basket.  There is still plenty of fat left to render.  Some places had a half inch or more of fat cap and it would not fit in the 2" tall basket.

It is on the smoker and being the ambient temperature is only in the low 50's I have it set at 180 degrees to start off with.

[Bentley]

That makes perfect sense.  Any reason why the basket over the tines?

[reubenray]

That makes perfect sense.  Any reason why the basket over the tines?

I used both tines and the basket. 

I just wrapped it in BP at the 6 hour point where the meat temperature was 160.  I will post some pictures shortly.

[Bar-B-Lew]

That makes perfect sense.  Any reason why the basket over the tines?

I used both tines and the basket. 

I just wrapped it in BP at the 6 hour point where the meat temperature was 160.  I will post some pictures shortly.

Looking forward to seeing pics of this process and the final product.

[reubenray]

Here they come.  You can really tell the fat is starting to render in the 4 hour pictures.

[Phrett]

What does the rotisserie do that the convection cooking on a pellet grill does not?

[reubenray]

Here are the finished pictures.  I was shocked with the amount of juice that the BP absorbed.  I was not going to slice it until tomorrow, but some neighbors wanted to taste it.  I also started cutting it the wrong way at first.

[reubenray]

What does the rotisserie do that the convection cooking on a pellet grill does not?

I wanted to check out using a rotisserie mainly due to having meat getting overdone is some spots when on the grill which would have hotspots.  With the rotisserie rotating it does not have time to burn or overcook certain areas.