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Brisket ? Pit masters #7567782
04/23/22 07:46 PM
04/23/22 07:46 PM
Joined: Jan 2017
Posts: 7,122
Marion Kansas
Y
Yes sir Offline OP
trapper
Yes sir  Offline OP
trapper
Y

Joined: Jan 2017
Posts: 7,122
Marion Kansas
Wrap in foil part way through cooking or not? I've always wrapped the half dozen I've done. Got one now I've smoked at about 150 for a hour then it's been about 275 to 300 for another 2 hours. PK grill burning old hedge posts. Thinking trying it without wrapping. Think it will get too dry?

Re: Brisket ? Pit masters [Re: Yes sir] #7567799
04/23/22 08:01 PM
04/23/22 08:01 PM
Joined: Dec 2010
Posts: 1,480
Wisconsin
G
Green Bay Offline
trapper
Green Bay  Offline
trapper
G

Joined: Dec 2010
Posts: 1,480
Wisconsin
I think it will dry on you. I would wrap it.

Re: Brisket ? Pit masters [Re: Yes sir] #7567807
04/23/22 08:03 PM
04/23/22 08:03 PM
Joined: Dec 2010
Posts: 1,480
Wisconsin
G
Green Bay Offline
trapper
Green Bay  Offline
trapper
G

Joined: Dec 2010
Posts: 1,480
Wisconsin
Also those temps seem high to me. I start to get nervous anything over 250.

Re: Brisket ? Pit masters [Re: Yes sir] #7567809
04/23/22 08:05 PM
04/23/22 08:05 PM
Joined: Aug 2016
Posts: 2,817
Wyoming County Pa.
Hornady Reloader Offline
trapper
Hornady Reloader  Offline
trapper

Joined: Aug 2016
Posts: 2,817
Wyoming County Pa.
I cook mine until 165 then wrap till 205. I run the smoker around 225 to 250

Re: Brisket ? Pit masters [Re: Yes sir] #7567811
04/23/22 08:07 PM
04/23/22 08:07 PM
Joined: Jan 2017
Posts: 7,122
Marion Kansas
Y
Yes sir Offline OP
trapper
Yes sir  Offline OP
trapper
Y

Joined: Jan 2017
Posts: 7,122
Marion Kansas
I'll cut the temp back

Re: Brisket ? Pit masters [Re: Yes sir] #7567841
04/23/22 08:36 PM
04/23/22 08:36 PM
Joined: Feb 2014
Posts: 9,949
Ky
J
jbyrd63 Offline
trapper
jbyrd63  Offline
trapper
J

Joined: Feb 2014
Posts: 9,949
Ky
They taste great but for the time and trouble? Nope done my last brisket. If I want brisket just go Thur sonnyís bbq drive thru

Re: Brisket ? Pit masters [Re: Yes sir] #7567851
04/23/22 08:43 PM
04/23/22 08:43 PM
Joined: Dec 2017
Posts: 5,423
Kansas
Pawnee Offline
trapper
Pawnee  Offline
trapper

Joined: Dec 2017
Posts: 5,423
Kansas
I put mine in a turkey bag around 140-150 then when it hits 180 I wrap it in a towel and throw it in a cooler for a few hours


Everything the left touches it destroys
Re: Brisket ? Pit masters [Re: Yes sir] #7567907
04/23/22 09:40 PM
04/23/22 09:40 PM
Joined: Dec 2010
Posts: 234
Georgia
sportsman94 Offline
trapper
sportsman94  Offline
trapper

Joined: Dec 2010
Posts: 234
Georgia
I never wrap mine. Put it in and let it ride until it probes tender. Normally around 203

Re: Brisket ? Pit masters [Re: Yes sir] #7567950
04/23/22 10:11 PM
04/23/22 10:11 PM
Joined: Jan 2014
Posts: 3,726
Fontana KS
A
Andrew Eastwood Offline
trapper
Andrew Eastwood  Offline
trapper
A

Joined: Jan 2014
Posts: 3,726
Fontana KS
No profesional myself, but I always put on at daylight and wrap at around 1100, let cook rest of day. I keep the temps around 200- 225.

Re: Brisket ? Pit masters [Re: Yes sir] #7568009
04/23/22 11:07 PM
04/23/22 11:07 PM
Joined: Dec 2008
Posts: 3,928
Yukon
Y
yukon254 Offline
trapper
yukon254  Offline
trapper
Y

Joined: Dec 2008
Posts: 3,928
Yukon
I dont wrap and mine never dry out but I dont trim any fat either. My favorite cut of meat by far.


do unto others as you would have them do unto you

www.grizzlycreeklodge.com
Re: Brisket ? Pit masters [Re: Yes sir] #7568085
04/24/22 01:03 AM
04/24/22 01:03 AM
Joined: Oct 2009
Posts: 322
Atlin, British Columbia Canada
C
cat catcher Offline
trapper
cat catcher  Offline
trapper
C

Joined: Oct 2009
Posts: 322
Atlin, British Columbia Canada
I cook for 6 hours and then wrap in foil and add half a cup of apple juice cook 2 more. Called the Texas crunch I believe. Itís delious

Re: Brisket ? Pit masters [Re: Yes sir] #7568104
04/24/22 02:17 AM
04/24/22 02:17 AM
Joined: Dec 2006
Posts: 2,705
Moved to Fbks, Ak.
M
martentrapper Offline
trapper
martentrapper  Offline
trapper
M

Joined: Dec 2006
Posts: 2,705
Moved to Fbks, Ak.
There is a special kind of paper that a lot of folks wrap with.

Re: Brisket ? Pit masters [Re: Yes sir] #7568186
04/24/22 07:56 AM
04/24/22 07:56 AM
Joined: Aug 2011
Posts: 162
N.W.Ohio
T
Tooltime Offline
trapper
Tooltime  Offline
trapper
T

Joined: Aug 2011
Posts: 162
N.W.Ohio
Wrap it with pink butchers paper.

Re: Brisket ? Pit masters [Re: Yes sir] #7568188
04/24/22 07:58 AM
04/24/22 07:58 AM
Joined: Dec 2006
Posts: 15,193
West Virginia,age 49
cathryn Offline
aka "Cathy"
cathryn  Offline
aka "Cathy"

Joined: Dec 2006
Posts: 15,193
West Virginia,age 49
They had the 3wv state barbeque championship coo5koffs here yesterday. There were alpt guys from across the country here in my town yesterday.

Some of those barbeque rigs were huge.


IF IDIOTS GREW ON TREES THIS PLACE WOULD BE AN ORCHARD !

Re: Brisket ? Pit masters [Re: cathryn] #7568193
04/24/22 08:00 AM
04/24/22 08:00 AM
Joined: Jan 2011
Posts: 565
Surry county, NC
G Hose Offline
trapper
G Hose  Offline
trapper

Joined: Jan 2011
Posts: 565
Surry county, NC
Originally Posted by cathryn
They had the 3wv state barbeque championship coo5koffs here yesterday. There were alpt guys from across the country here in my town yesterday.

Some of those barbeque rigs were huge.



Bet that was some good eating

Re: Brisket ? Pit masters [Re: Yes sir] #7568248
04/24/22 08:58 AM
04/24/22 08:58 AM
Joined: Nov 2017
Posts: 73
Central PA
H
hipp2412 Offline
trapper
hipp2412  Offline
trapper
H

Joined: Nov 2017
Posts: 73
Central PA
If you are saying that your smoker temp was set at 150 for an hour you are asking for trouble. Bacteria will grow at that low temp for that long. I smoke mine at 250 and if it stalls out , ussually at around 165 I will then wrap. I have used pink butcher paper and foil and not noticed a difference. I like to get my brisket to 205 and pull it. It will rest for 2 hours before slicing.

Re: Brisket ? Pit masters [Re: Tooltime] #7568342
04/24/22 11:34 AM
04/24/22 11:34 AM
Joined: Feb 2020
Posts: 171
Wyoming
wytex Offline
trapper
wytex  Offline
trapper

Joined: Feb 2020
Posts: 171
Wyoming
Originally Posted by Tooltime
Wrap it with pink butchers paper.


This , pink butcher paper. It's in the stall, don't burn it tryin g to get it out, the pink paper will do it at 250 or so.

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