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[MustangBob]

Compare results of 3 methods of cooking brisket:


ThermoWorks Brisket Comparsion

[JoeGrilling]

I was about to post this myself. The most detailed article I have read on cooking brisket.  One thing that caught my eye was the cook time difference between foil wrap and other methods.  Most methods took 14-16 hours but foil was around 7. 

[triplebq]

Based on the cook times and comments, to me this shows that all briskets are not alike. Seems like the foiled brisket wasn't cooked long enough. Also if you follow the meat quality comments seems like the best one is Naked.

[reubenray]

I was under that same impression and the second one would be the one with pink wrapping paper.  I would think  (this gets me in trouble) that if I was to do one naked I would leave a little more of the fat on it instead of trimming it to try to keep it moist.

[texasbrew]

Is there any mention of when the brisket was wrapped in foil? I could not locate it.  I have had plenty of brisket that was completed in foil that still has some bark present (not as good as butcher paper or completely unwrapped bark but still present).  I saw the comments from the internet bbq expert regarding skipping the crutch but I disagree.  I have had plenty of bad unwrapped briskets in which they get pulled too soon for time constraints and those briskets could have been salvaged (done on time) with the use of foil.

As a side note I don't understand using any kind of binder (olive oil) for rub on brisket.  I have never had an issue getting rub to stick to brisket (if there is salt in the rub the water drawn out will cause the rub to stick).

[triplebq]

As a side note I don't understand using any kind of binder (olive oil) for rub on brisket.  I have never had an issue getting rub to stick to brisket (if there is salt in the rub the water drawn out will cause the rub to stick).

I have tried mustard on pork, olive oil on pork and beef and I don't think it makes much of a difference. Now this is just my personal experience. Maybe the rub will stick more/better if you use a binder but I always seem to have plenty of rub/bark no matter what method I have used.

[dk117]

great post thanks.

I like to use Worcestershire for glue on beef. 

DK

[hughver]

I use 50-50 yellow mustard and Worcestershire for glue.

[TechMOGogy]

Does anyone know the difference between pink and peach butcher paper - not sure how color can make a difference!?!  (assume its thicker/thinner or something?)
And I guess technically the naked brisket looks to be the best!

[triplebq]

Does anyone know the difference between pink and peach butcher paper - not sure how color can make a difference!?!  (assume its thicker/thinner or something?)
And I guess technically the naked brisket looks to be the best!

Maybe someone with more knowledge than me will respond. But I don't think there is a difference. Well I can't find a difference. I believe it is just known by different names.

[verapx]

It was an interesting write-up, but none of the briskets were pulled when done (probe tender) just at temperature. Briskets are all different in my experience and I haven’t found an exact temperature yet. Maybe that explains some of the results. I’m definitely not an expert but that’s my take on it.

[LowSlowJoe]

I don't trust writeups like this any further then I can spit...  Nothing at all scientific about the process of judging the outcomes.  Also, I've cooked enough briskets to know that no two are the same, virtually impossible to get a true definitive winner in any particular method for cooking brisket.

 All I know for sure, is I'm not partial to foil wrapping during the cooking of a brisket.    But even that probably depends on at what point you wrap and even what temperature you are cooking at after wrapping. Main reason I don't like wrapping with foil is because it tends to really hinder bark formation and , I really love bark.   Same reason I never cared that much for hot and fast briskets... I just don't get the bark I want, unless  the brisket's surface has been exposed to heat and smoke for at least 12 hours. ( but this is just me and my own opinions on what makes a good brisket cook )