I MAY NEVER WRAP ANOTHER BRISKET | Is Goldees "No Wrap" Method The Best Way? | Fatty's Feasts

[@FattysFeasts]

Here is the link to Part 1 of my "How To Cook a Brisket" Series: kzbin.info/www/bejne/oXbQaKR-eJyMfJY What other experiments should I do on the smoker? Let me know!

[@davelawrence8488]

24 pound shoulder clod

[@FattysFeasts]

Never thought of that...I'll add it to my list!

[@philippreuter5192]

Please do a video where you cook a brisket with only sp, no binder, no spritz, no mopping or anything else and where you don't ever open the smoker, not even once. You cook it at 275 F hot and fast from start till end using the wire thermometer to check internal for doneness. No wrapping or taking it off, you only rest it on the bbq by letting that fire burn out and slowly sinking the temperature till it is warm enough to eat. Again only checking via thermometer, no opening of the lid, no checking turning or twisting, than take it of and eat it right away. I would really like to see if the difference is that big and all the extra steps that modern bbq came up with are not just general overthinking it and in some cases pretentious. You seem like the right guy to do this test since you objected this test pretty open minded, so you will not be bias. Thx for the great video and please link me if you decide to go for this cook.

[@FattysFeasts]

@@philippreuter5192 I'm going to be honest, this idea is making me kind of nervous. Mainly due to the reasons of no trimming prep, no checking and no resting. When it comes to the prep, there are just so many things I take off because of stuff I don't want in the finished product, such as extra inedible fat, especially around the deckle. I'd have to probably get a fresh brisket that would cost a bit extra. The checking thing would just really piss me off if an area was burning or pooling up. Not looking at it for that long would really make me anxious. Also, how quick do you mean by "eat it right away?" Resting is soooo essential with any meat, especially one that's been part of a long cook. The shortest I've ever rested my brisket was 2 hours and I've definitely noticed a difference between those shorter rests and the longer rests. Let me know your thoughts!

[@philippreuter5192]

​@@FattysFeastsyou can definetly trimm it a bit, where there is too much fat, the smoke cannot penetrate. But to use only salt and pepper without binder and just rub it on there 15min before you chuck it on the smoker. I would personally be interested if the resting in the smoker till the fire is out and it comes down to optimal internal temp for eating wouldn't be enough resting. If you slice a little piece of and you don't like the result you can simply sear it in a hot pan and rest the rest of it afterwards, so nothing will be completely ruined. I thought it would be an interesting experiment to cook it that way hot and fast and unwrapped without checking it and without openening the lit and after 10000 videos on KZbin of people cooking a brisket it would definitely be a new approach, but bbq is about fun and if it makes you anxious than it's probably not for you. Anyways take care, all the best wishes for you and your family and Thx for the reply, I really appreciate it.

[@johnvweber]

I've been smoking briskets for some 50 years, started helping my dad and his buddies when I was a little kid. Nobody ever heard of wrapping a brisket until recently. Kinda interesting that the "new" thing is not wrapping briskets. What goes around comes around, I guess.

[@FattysFeasts]

So true!

[@charlesrocks]

Same. Sounds like the wrap method came around when BBQ became more commercialized. They'd have to wrap the brisket and use rendered fat to maintain consistency and juiciness because they were cooking at higher temps (275 - 300 degrees). A good brisket takes a minimum of 12 hours to cook (low and slow 225 degrees ideally), and it's best after about 4 hours of rest. If you need something same day, smoke some sausages and a pork butt. Good brisket takes about a day.

[@DemocracyOfficer2485]

@@charlesrockswrapping briskets started in the 1950’s so…..

[@joecummings9662]

John do you have any videos on your barbecuing about things? I would love to know plus look up barbecue southern style. This gentleman makes a brisket in a vertical barrel smoker. I can’t remember the brand but he cook this brisket right over the coals at like 250° he said this is the old school southern style. The video Has gotten over 1 million views His KZbin channel is barbecue, southern style

[@jesusamaya8943]

About 35 years ago I would q brisket on a Weber, charcoal and pecan for 6 hrs...

[@donaldpruett852]

There is a world of difference between having 20 years experience, and having one year, 20 times. Always learn something new. What a wonderful world of BBQ is out there.

[@tim78723]

Way back in the late '80's, I owned a couple of smokers that we set up in front of a couple of bars in Austin, TX. Each smoker would cook 5 or 6 briskets, some turkey legs, some chicken breasts, and some Elgin (Southside Market) sausage. It was a blast to do, and with all of those briskets, I never wrapped them. In fact, I never wrapped a brisket until I watched the masterclass that Aaron Franklin did, about smoking meat, and my son was really stoked about wrapping them, so that's what we did for a while. I have probably only done 5 or 6 of them wrapped, and I always go back to leaving them unwrapped. I don't know if maybe I'm a bit on the lazy side so wrapping them just adds another step to the process. OK, so I do know that is the reason, but my briskets have never failed me. Thanks for this video.

[@FattysFeasts]

Funny you say that, as that's where I learned that wrapping was "normal" as well. I mean as a beginner, why would I question one of the best in the business? Turns out, not wrapping is definitely the way to go!

[@maxhames499]

Lazy? Nope. I barley even trim it. Comes out fine. I trim the crispy edges off and in beans it goes.

[@Mike-in-Texas]

Great job. As an FYI, Goldees lets the brisket sit for about 2 hours before putting in the warmer to help stop the cooking process which may be why you had "soupy" point cuts. If you have never heard the story of Goldees its worth checking out. They were all friends dating back to school then they all went their separate ways and working for most if not all of the top BBQ joints in Texas to include Franklins.

[@FattysFeasts]

Good point. I unfortunately was ready for bed (as I preach being patient in bbq), but I will keep that in mind next time. I have heard their story. It really is pretty cool!

[@acon7846]

I took the family to Goldees last summer after hearing all they hype about their brisket and my family was really disappointed. They said the meat was like a pot roast, even the samples they brought us while waiting in line. I thought it was meh, I've had better. One place that blew me away was CorkScrew in Spring TX. now that was hands down the best I've ever had. Good video keep up the good work.

[@FattysFeasts]

@@acon7846 Glad you enjoyed the vid! I'll add that place to my list!

[@shuikai272]

Smoke Trails has a good video about the science of this, basically if you get it to around 190F and hold it for long enough, you'll achieve the right amount of tenderness without it being overcooked or too tender.

[@FattysFeasts]

@@shuikai272 I'll have to check that out!

[@charlesrocks]

Gulf Coast Brisket Enjoyer here....I am staunchly in the unwrapped crew. The key to a great unwrapped brisket is how well you trim and prep the brisket. I trim my brisket to the point where there is an 1/8th inch or less thickness on the fat cap, and I generously remove the thiccc fat where the point meets the flat. I always cook low and slow, 225 - 240 degrees, for at least 12 hours. The stall, on average, lasts about an hour. Pure fatty juicy crust with complete rendering of ligaments and fat. Wrap in tin foil, and place in the microwave to rest for a minimum of 4 hours (usually overnight) and enjoy the next day.

[@FattysFeasts]

THICCC fat! Love that LOL. Our methods are pretty similar. I leave a little more fat on top.

[@192dot]

thiccccC HAHAHA

[@jaycustard4711]

You better tell them not to turn on microwave 😂😂😂😂😂😂

[@MMikeP]

With the crazy long inconsistent cook times of brisket, are people just eating these cold after letting it rest overnight??

[@CB-nd9ki]

Before Franklin bbq, it was all "no wrap" method. The newest technique of wrapping after complete and then keeping it in an oven at 150 degrees for 10 or 12 hours is a great method for super tenderness

[@FattysFeasts]

It's amazing when one person does something with credibility, everyone thinks it's the new thing. I I don't know if I'll ever go back to wrapping.

[@Jaba207]

I have never wrapped. Always rested for four hours (time allowing) unwrapped in a cooler, which is then wrapped with a packing blanket. I need to try the long rest method.

[@charlieellenburg3465]

Definitely no wrap until complete,pulling it at 190 in the flat then rest 15 hours

[@FattysFeasts]

@@Jaba207 I'm going to do a video soon to see how long you can wrap in a cooler. It's been ages since I've used a cooler.

[@FattysFeasts]

@@charlieellenburg3465 Do you rest in a cooler or a warmer?

[@Metal_Auditor]

Something I’ve found is that, if you’re doing a super long heated rest, you can pull it once you’ve got the bark and fat render you want, even if it’s not quite tender, and it will continue to tenderize during the rest.

[@FattysFeasts]

True! The problem I had in this specific case is that section of the flat was no where near tender as the rest of the brisket. When I pulled it, I had that same thought of it is good enough and will get there with rest.

[@JohnShalamskas]

@@FattysFeasts I am beginning to think that I should cut off the part of the flat that has no point on it just as soon as it is ready, about 200-205F. (I go by feel when probed by the temperature probe, not by temperature.) Just let the thicker point-plus-flat remain in the smoker/oven until it is cooked all the way through, which takes another 60-90 minutes. Otherwise it is too easy to dry out or even burn the unprotected part of the flat. This is true of Prime brisket and even the "American Wagyu" that I cooked recently (Thanks for carrying those high-end briskets, CostCo!) I guess if I wrapped the meat in paper then it would resist burning the unprotected flat, but that also makes the meat come out feeling like it was steamed and not smoked. By the way, that "American Wagyu" was very tender. The marbling in the flat was similar to the point on lesser brisket! But flavor was much like the CostCo Prime brisket. For the money, CostCo Prime is the sweet spot, in my opinion.

[@usa91787]

This is very true.

[@mcsegeek1]

Did my first "Goldees method" brisket quite awhile ago and have stuck to it since. Always excellent.

[@DrKevron]

Goldee’s was actually just named the #1 BBQ Joint in Texas by Texas Monthly last year. That list comes out every four years which is why it’s such a big deal when they release it. Goldee’s just started during the pandemic so they were brand new, another big thing. I was able to visit a couple times with only living about 5 minutes away before they got named #1 and it’s amazing brisket. Can’t go now unless you want to line up at 5am, lol.

[@FattysFeasts]

I can't wait to try it! I'm hoping I can plan a trip during the days they are open and experience the wait! 😀

[@DrKevron]

@@FattysFeasts the limited days open also makes it challenging but Goldees is worth it. They make their own bread which is also great and the bread pudding is another thing you have to try. One time I was able to try their ribs….. omg lol. If you make it to Fort Worth also check out Daynes BBQ. He’s my favorite BBQ and really thought he should have been higher in the Texas monthly list.

[@FattysFeasts]

@@DrKevron Yeah, I'll have to plan a trip specific to the days they are open. I've heard all of their sides are to die for! I'll add Daynes to my list too. Thanks for the recommendation!

[@DrKevron]

@@FattysFeasts Don’t let anyone from weird Austin fool you, Fort Worth IS the new king of BBQ in Texas now.

[@FattysFeasts]

@@DrKevron I got that impression the last time I went to Austin 😁😁

[@eCommKen]

9:23 - "We're doing a really great job." Glad I could help! 😂

[@wpc6608]

This was so informative. I'm not going to wrap the next brisket I make. I've been smoking my briskets at 250ﾟ for 8 hours, and then I put them in the oven to finish them. I've been wrapping them in butcher paper prior to putting them in the oven.

[@FattysFeasts]

Definitely give it a try and let me know your results! Just curious as to why the 8 hours? Is that a dead set time for you or are you taking into account other factors such as internal temp and bark formation?

[@wantapgt]

I smoke at 250 until bark is good and internal temp is 180 which is usually about 8-10 hours. Once at that point, in butcher paper soaked with. Wagyu tallow. Into oven at 150-160 for 8+ hours. Comes our perfect every time.

[@trimwix9944]

Nobody wraps brisket around here.

[@RARufus]

I always finish mine in the oven after about 8 hours of smoke too. I usually use tinfoil wrap, but that’s just me. I’ve tried various methods and, to me, the variations are so slight only a connoisseur would maybe be able to tell the difference. As long as it’s not cooked too long and dried out, it’s always fantastic!

[@J-Hajj]

For many years I smoked briskets without wrapping. My son convinced me to try Franklin's method. Wrapped 4 or 5 and they turned out great, but it was a lot of trouble and very messy. Went back to unwrapped during cooking, then wrap after the cooking is stopped. Very similar to Goldee's. But remember wrapping is relatively new, and Goldee's is really old school.

[@lhcycles1301]

Great video. I have been doing no wrap until the end for a few years. Next time, try this method and you might find you like it more. We do exactly what you did but I pull it when the flat is around 190. I then let it sit until it comes down to 170 and then I put tallow down and wrap in butcher's paper and hold at 150 for up to 16 hours. The remaining fat renders down and you get pure juicy brisket, but you don't risk ever overcooking it.

[@FattysFeasts]

Sounds like a cool way to do it. I’ll definitely give it a try! So you’re solely basing it off temp in the flat?

[@bigpapam109]

Yep. I don't care about the point as that usually ends up around 196 to 197 which is perfect and guaranteed to not be overdone. Then I hold for no less than 8 hours and up to 16 or even 18 if needed. I only do this on prime. With less fat in choice I am not sure how it would turn out. I hear good but can't say personally. Fyi I Switched back to my non business user on here.

[@FattysFeasts]

@@bigpapam109 Got it. I'll definitely try that out. I've noticed more prime around me lately, which I obviously prefer, but I'm definitely curious how it would turn out on choice.

[@bigpapam109]

@@FattysFeasts me too. Ironically I have a decent supplying of prime at Costco for good prices and they are cheaper than their choice which I don't understand. I tend to stay away from choice just for that reason. I watched a video last night and he did choice and it came out great this way. I think select would be the issue due to such limited marbling.

[@FattysFeasts]

@@bigpapam109 For sure. I don't think I'll ever do select unless it's for experimental purposes only.

[@JeWCyDuDe]

I wrap at 160° then finish at 225°. Once finished she went into the holding oven at 170° for 9 hrs. Delicious!!!

[@joe7917]

I've noticed my briskets are taking a lot longer to cook recently, I cooked a 12 lb last Saturday and it took 18 hours. It was 12 lbs before trimming.

[@FattysFeasts]

What grade meat are you using? Seeing as I was having the same issue, I really wonder if it is just a case with choice meat specifically. The longest brisket cook I've ever had was also 12lbs prior to trimming. Makes no sense.

[@joe7917]

@@FattysFeasts This particular one was prime and I did freeze it for a month but that shouldn't be an issue. I don't know, for me it's just more time I have to drink beer!

[@FattysFeasts]

@@joe7917 Nothing wrong with that! My problem is trying not to get shithoused while filming videos! 😂😂 But sometimes, when the beers are flowing, they are just too good to put down!

[@terryrichardson59]

It may have had more moisture in in than usual, making the stall longer. You didn't mention temperature, I've gone 15 hours routinely at 225.

[@thedancingtrees4521]

I didn't subscribe until it was 3am and you were drinking a beer! Da Man! keep it going.

[@tex64]

Okay, I subbed primarily due to your style and delivery so kudos. I am PASSIONATE about how I smoke my briskets, methodology, documentation, etc --- I almost screamed at my monitor when I saw you tilting the brisket to drain off the rendered fat. If you leave that rendered fat sitting on there, during the process of your smoke it will be reabsorbed into your brisket which is what you want (my opinion) for flavor and tenderness. This eliminates having to spritz, too, further, I do not wrap my brisket at all. Once I pull it at 205^ OR if it has a good wobble (or giggle) then I know I have a good brisket. I wrap it in food-grade paper and put it in a cooler to continue to seep so those juices that get released by the brisket as it sweats then as it cools . . . it reabsorbs those juices. If you wrap in foil - that CANNOT happen. A post-smoke paper wrap allows the bark to stay firm, and if done well, a strong smoke flavor permeates (good fire management is needed for clean smoke) which is the measure of good Texas brisket. If you know, you know. I look forward to catching up on more of your videos as there is more than 1 way to skin a cat. Keep up the great work! One of these days I will visit Goldee's as they are 30 mins from my house but you'll have to get there early. LOL!

[@FattysFeasts]

Glad you are like me and enjoy watching the different methods! I do tip it because in my experience, I get terrible spots of no bark if I don't. I've really been avoiding spritzing since I realized it was also destroying my bark. Definitely gonna wrap in paper next time because I'm a fan of crispier bark. I'm totally jealous of you living so close to some of the best BBQ 😐😐 I gotta plan another trip to Texas soon!

[@tex64]

@@FattysFeasts I am not sure what is occurring during your smoke to NOT bark due to liquidated fat. Do you "Franklin" trim your brisket or so you simply season and go? I have NEVER had a smoke where a brisket has no bark in spots. I highly recommend watching Franklin's videos on trimming if you have not done so. There are so many BBQ places near me it is ridiculous. Discovered a new one this Friday called 407 BBQ. First smoke on my new Old Country Brazos smoker on Saturday . . . Not my best but new rig as I figure out everything.

[@FattysFeasts]

@@tex64 Oh yes I've watched many videos on trimming. It used to be such a process but now its almost second nature. My main concern is if I see pooling in spots that may be trimmed too low. That's why I tip it. If it looks good, I don't. How was the new place? And what were you using to smoke before? The video I put out today was me back on my Brazos. Not as easy to run as the Patriot Pits, but I still love the thing!!

[@tex64]

@@FattysFeasts I was originally using a cheap backyard smoker for the family but a large commercial smoker my church has for some work gigs (150-175 people). Haven't been to Goldies yet but next week we are heading to Tyler and hope to check out Stanley's BBQ and their pits.

[@FattysFeasts]

@@tex64 That's awesome. I want to try cooking on a bigger pit. Just gotta find a place around me with one. Let me know how that trip turns out!

[@PoeLemic]

Okay, I watched it even a second time to analyze how you did everything. Honestly, how you produced this video (time stamps and all the detail) is exactly how I would do things. Granted, I am not on KZbin, but I do this stuff and take notes where I can REPRODUCE EXACTLY my prior cooks: every single time. So, I love your methodology. That's only way to perfect things.

[@FattysFeasts]

Thanks for your kind words! I try to really explain things so, like you said, you can replicate the same thing at home. I'll add a wrapped and no wrapped brisket to my list of comparisons to try! And I love how you mentioned Covid. I definitely became a better cook during that period. That's mostly the reason I made this channel!

[@RaceviceSmokehouse]

Love the video. Been thinking about doing a video for the same idea. Appreciate your info! Cheers!

[@FattysFeasts]

Glad you enjoyed it! Post the link when you do it and I'll check it out!

[@stephenmendenhall5613]

Anyone else see the spider by his foot at 3:15? On a different note, great looking brisket. 😂

[@FattysFeasts]

Hahaha good eye. Never saw that!!

[@id10t98]

I never wrapped it when I cooked it and people begged me to make it. The bark is what it's all about.

[@FattysFeasts]

Absolutely!

[@nelsonerobersonjr7153]

I do not see the ingredients for the rub it’s not in the description area. Can you send it to me or put it in the description?

[@CB-nd9ki]

its so hilarious when people do a "pull test". It means nothing outside of a competition. In fact, i've never seen a "failed" pull test where the brisket was terrible.

[@FattysFeasts]

So true. However, I have had both overcooked and undercooked brisket which is just disappointing. Especially here in the Northeast, people tend to be inpatient when it comes to finishing their briskets and allowing proper rest and tenderness.

[@Daniel-zv4to]

Sure it means something. You can tell if its tender enough if it just breaks apart and if theres a tug to it then it wasnt done enough

[@CB-nd9ki]

@@Daniel-zv4to that happens in my mouth not my fingers!

[@Daniel-zv4to]

@@CB-nd9ki for video recording purposes your test isnt viable. That works to show you, it doesnt show others

[@CB-nd9ki]

@@Daniel-zv4to huh?

[@grams272]

Great video

[@buckaroobonsi555]

I have never heard of anyone taking as long as you do 16 hours? That is crazy! 275°F 9.5 hours finishes at 200°F! No one could stay in business with a 15 hour cook time!

[@FattysFeasts]

Alot of places do overnight cooks and a long rest cooking 12-16 hours

[@tehpurplepills]

i think the difference is that 225 vs 275 cook time. I do a 225 cook for the first 5ish hours, with a waterpan, till it gets around the stall, around 170, then do 275. low heat and moisture to get that heat in there, high heat, dry heat, during the stall, to push that heat in there quick, and to stop adding moisture to limit the evaporative cooling.

[@deesteve4156]

Your insane ...The method he's using they rest over night, it's well over 24 hours total

[@luv2smell]

I smoked a 14 pounder yesterday. Ran temps of 250-275 was done in 9 hours with a 2 hour rest before slicing. Great smoke ring, perfect tenderness, juicy and perfect pull. Never wrapped it.

[@onesears]

Watch Myron Mixon . It turns out super

[@jaysonkirsch1937]

After preparing my Brisket, I smoke it for 10 to 12 hours, depending on the black bark I get. I wrapped it in foil for about 30 minutes and then took it to rest. My pink smoke ring was about 2/3 of an inch into the meat and my bark was black. All I can say is everyone loved it, called it tender and smokey. By the way, I smoke with a combo of 50/50 Mesquite and Hickory. Low and slow my friends! I just want to add that I never used a meat thermometer in all the years I have smoked meat since the early 90's. A lot of trial and error for sure! Dry smoked turkeys, briskets, but not pork buts. Hard to mess up a pork butt. Now I am trying my lack of skills wirh a Pellet smoker. My first pork butt for Ed pork turned on great on my Z Grils smoker. Hope others go as well.

[@FattysFeasts]

Can't rush things at all in BBQ 😁 The meat thermometer use (or lack of) is a tough concept for people sometimes, especially with briskets. I've seen so many people stick a probe in right in the beginning and really, if you're going to use a probe, you don't need it for at least 9 hours. Keep me updated on your other smokes!!!

[@whiskeysmoke6500]

I have really good results with cooking in an aluminum pan with a raised grate inside. Smoke for about 4-5 hours then cover pan with foil. Take it till it probes like butter. Probably 8 hours. Yet I’m cooking on a 22’ Webber. So I pick market trimmed about 10 pounds. Never had a complete.

[@CoolJay77]

My first time at this channel. The brisket looks amazing. You know your stuff. Most people don't realize that one of the reasons for wrapping is to control smoke flavor. I've heard Aaron Franklin state that he prefers not to wrap when running clean smoke. He was not referring to the restaurant operation though. Just one observation, Jonny White at Goldee's prefers to pull the brisket when still a bit bit tight, before a long hold in a warmer. However I'd say that is a matter of preference. Great work.

[@FattysFeasts]

Glad you discovered the channel! Welcome! I've heard those same things as well. I do wish I maybe pulled it a little sooner, but that part of the point just wouldn't get tender for the longest time. Next time I'll probably try that, along with wrapping in butcher paper for the rest.

[@74alfano1]

Just dis a 14lbs brisket without wrapping. Cooked it on pellet smoker. Set temp and 200F and pit stayed right at 220F for the whole cook. Took brisket off grill when internal reached 195f. Set it in pan, covered with olf t shirt and then covered pan with foil. Set pan in ice chest with a little hot water in bottom of chest. Watched internal temp raise to 206F while in chest. Removed brisket when internals dropped to 167F. Began alicing and eating, recovering after every slicing. Was awesome! Family said it was my best one ever.

[@FattysFeasts]

Sounds delicious! How long did the cook take?

[@74alfano1]

@@FattysFeasts I put it on at 7 pm on Friday evening. Pulled it off smoker 7am Saturday. Was slicing around 10:45

[@FattysFeasts]

Damn for 14 pounds that ain't bad at all!@@74alfano1

[@walterwilliams1791]

As a kid we never wrapped our briskets. I always thought wrapping was for competition cooks who didn't have time to wait to get through the stall. I've started wrapping these days to cut down on cook time at home (not to make it taste better).

[@benh580]

You can always get your bark crusty again with foil... you just need to immediately uncover your brisket and let it sit for a few hours on the counter.

[@FattysFeasts]

This is true, but with the way I cook briskets, I want to go to bed right away and not worry about that.

[@addielborras9523]

Dude I got to say, I am impressed with that meteorite bark, tenderness!! Gonna try this method myself!!

[@FattysFeasts]

Thanks! Let me know how it turns out!!

[@jonkirkwood469]

The Thermoworks "Smoke" set is the most useful tool for grilling and smoking since fire.

[@FattysFeasts]

Seriously though...You can't beat the convenience and range of that thing!

[@johnfisher9969]

Did one last weekend without wrapping it. I won't be wrapping again. It was the best brisket I've ever done.

[@masterbruce8107]

One of my favorite passions is cooking and this looks amazing and so good. I wish I had the money to afford a smoker and a nice brisket. As of right now I've only heard of the legendary smoked brisket after watching these brisket videos I'd say the hype is real because that looked like the most delicious piece of beef I've ever seen. I just wish I had the chance to try it. This looks absolutely phenomenal and has my mouth watering 😂 I love it I'm no brisket professional but I'd say you nailed it 9/10 (I say 9 only because I couldn't try it lol)

[@FattysFeasts]

I'll take the A- for good reason 😂 The brisket is absolutely king! If you need advice on smokers that are more affordable, message me on Instagram. I'd be happy to point you in some different directions!

[@Rob-dp3vr]

If you can't afford smoker or to buy brisket, then you must be having a hard time financially. I hope that changes for you this year. I really do. Because to type that, you must really be in a tight spot with money. I'll send some good vibes your way, and hopefully this is the year you get your first smoker. Lowes has some electric smokers under $300. I started with manual smokers, then competed for a long time in the Florida BBQ circuit with a 14 foot smoker trailer. Now, I use an electric smoker because it's less work and cleaner. I keep it out by my pool, so it's less messy. Hopefully you can squirrel away a little extra money each month and get a smoker this year. Good luck!

[@masterbruce8107]

@@Rob-dp3vr I have a family of six that I struggle to take care of money is beyond tight I'm so broke it's normal for me to struggle as sad as it may sound to some people but poverty is real some people don't understand how lucky they are to be able to celebrate holidays or buy there kids gifts or birthday presents. I've never been on a vacation and I've never been able to have money saved because I don't make enough money. Years ago I had hopes and dreams that one day I would be well off and my kids wouldn't struggle but that's not the case. I feel like no matter what I do this is my life. Some people are just poor and don't have the same opportunity as people who are more fortunate. Things are alot better for me now than they were when I was a child. Back then I got free food from food shelter or got food from out of grocery store dumpsters. My clothes were hand me down clothes that were picked out of the trash. Unfortunately I didn't have parents for long my dad went to prison when I was a just a little boy 7or8 and my mom died just a couple years later when I was 10. since then I've managed to burry 3 my siblings none of which made it out of there thirties. I was in and out of the system being adopted by some messed up people who did messed up things to me and then dropped off at school and told me and my principal i wasn't getting picked up that I had to find somewhere else to live. Life has been difficult and yet I still manage to try and keep a positive attitude about life. Living a lavish life would be nice but it's just not in my deck of cards. Maybe in the next life I will be dealt a better hand. Sorry for going on a huge rant idk why but I just needed to talk about it.

[@Swizzlestik]

put wood under the brisket to lean it and prevent pooling

[@FattysFeasts]

I totally forgot about that trick...Thanks!

[@damienwhite1883]

That stick burner looks awesome

[@FattysFeasts]

The thing is a beast! Link is in the description if you wanna check it out!

[@mauerbach58844]

I wrap in the cool down process. When I pull it off the smoker, I wrap then wrap a towel around it and place it in an ice chest “no ice” lol , for about two to three hours. Come out warm and juicy

[@FattysFeasts]

Honestly, if you're resting for only 2-3 hours, you really shouldn't need to worry about a cooler. I would just replace the wrap and let it sit. If it gets down to 170, then stick it in a cooler for the remaining time. I've put it in a cooler immediately after pulling like you have before and it ended up overcooking, so I shy away from that now.

[@janejones7675]

Thanks Hussey, been wanting 2 do that exact meal on the blackstone, good pro tips!

[@southpawguitars]

Goldies boats em which makes a HUGE difference

[@ScottysBackYardBBQ]

i never wrapped a brisket, tell i started doing comps in 2003 before that all unwrapped. new sub. in the 70s i covered mine with a brown grocery bag. ,,

[@FattysFeasts]

That's some old school stuff right there! Love it!

[@KevinsNorthernExposure]

I never wrapped. I didn't know a thing about BBQ when I started....I watched a lot of videos and just made a decision. It has never affected my meat...I don't wrap ribs, butt nor brisket.....at the end I'll wrap brisket when resting to finish...but that's only to preserve the meat and let it cook another hour at rest. I like a bit of chew on my ribs....my guess is if you want FOTB, you will have to wrap.

[@FattysFeasts]

Im wrapping less and less as I go along, as I absolutely agree with you. As long as you can manage the fire and temps, you shouldn't burn anything. I also like to work at my ribs a little. I don't want to pick them up and for them to fall apart.

[@cfox109]

I've done wrapped, no wrap, and foil-boat. I like foil-boat the best I think. Haven't ever brought myself to full foil wrap. Pretty sure I already know how that'll go

[@FattysFeasts]

I still need to try foil boat on a brisket. Yeah, I would never do a complete foil wrap on a brisket!

[@T2_Sug]

I like foil boat too

[@johnogden1020]

Just did the foil boat, best brisket I've done. PitBoss pellet smoker. The crust was crazy

[@Victor43377]

Blackbelt amateur tip: place a wood chunk under your brisket to prevent pooling

[@BillyMcMorran]

Why is pooling a bad thing? Genuine question

[@JohnShalamskas]

@@BillyMcMorran prevents bark formation

[@BillyMcMorran]

@@JohnShalamskas Interesting. I heard it also helps fit a piece of meat into a smaller BBQ (which I have). I wonder if it adds more flavour too. Nice tip 👍🏻

[@FattysFeasts]

Absolutely. I always forget about that for whatever reason.

[@nickma71]

I found out there is a thing called "too much smoke". I wrap at 7-8 regardless. It doesn't need anymore smoke.

[@FattysFeasts]

Absolutely. Some people highly disagree with this, but it definitely is a thing which I have covered in recent videos. This is why if you do the no wrap, you must know when to start burning a super clean fire, or you risk really having that oversmoked flavor.

[@PubRunner]

I am going to try this with my next brisket

[@Sardious]

"Wrapping is the way it's always been done" Here I am at 50 remembering that most of my life wrapping was seen as bad or a cheat. It was even called "the Texas cheat" and banned at many Texas BBQ competitions. Wrapping was seen as a way to either cook fast or "cheating" because a pitmaster had low skill couldn't manage to finish the cook in time or he'd dry out the brisket by not being able to manage temp swings. As memory serves me wrapping was seen in a negative light until Aaron Franklin got famous for wrapping in butcher paper. Anyway, old guy here letting you know that not wrapping was normal and seen as normal till less than a decade back. Next, we'll learn of a brand-new trend where KC style people inject briskets regularly and cook on vertical water smokers not just offsets?

[@notaliberalfromcali6245]

I just let mine roll to about 195 then stick it in a Yetti cooler for a few hours. I think people over think this brisket thing. It aint that hard.

[@FattysFeasts]

True, but I have eaten many screwed up briskets, even at big name BBQ restaurants.

[@notaliberalfromcali6245]

@@FattysFeasts agreed

[@stephanarizona9094]

I do No Wrap Brisket now because I love the bark, wrapping them softens the outside too much.

[@joshuawinne]

New method of no wrap, I worked for Mike Mills almost 2 decades ago, cooked 1000’s of pounds of brisket and never wrapped one of ‘em.

[@FattysFeasts]

I think it's the way to go for sure!

[@ignoranceisnotatrend4669]

Why Do you like putting your wood splits on top of your fire coal bed without a grate to be able to remove ash from the firebox during the cook?

[@FattysFeasts]

Removing the ash isn't necessary.

[@AdamFloro]

I've got a guess on the reason for Choice briskets having a longer stall. Prime beef will have more intramuscular fat, and fat is a great conductor of heat. The stall is caused by evaporative cooling, and the fat inside the meat most likely heats up the moisture more quickly to create a shorter stall. Dry aged beef will also have a shorter stall due to less moisture. A test of adding more fat to shorten the stall could be done with an injector or with a Wagyu brisket.

[@FattysFeasts]

Interestingly enough, that's what I've been thinking as well. Plus in the end, you get a worse product unless, as you said, you inject. Next time I get a choice brisket, which I'm honestly trying to avoid, I may do that!

[@AdamFloro]

@@FattysFeasts I’m in an apartment, so my only bbq that I can do is not really bbq, I just have to fake it in an oven. Someday we’ll get a house and I’ll start figuring it out. I hope to have a nice offset like yours someday. Baby steps though, probably going to start with a WSM and make a few mods to it.

[@markuspfammatter2801]

Full disclosure, this is the first video of yours I’ve seen, but I enjoyed it. You ask what else you should feature, I would love to see smoking of meats like rabbit and goat.

[@FattysFeasts]

Glad you found me and enjoyed the video! That's an interesting idea that I will add to my list!

[@0713mas]

How dare you, Aaron Franklin, is the barbecue Messiah!

[@FattysFeasts]

😂😂😂😂 I know, I suck!

[@buckaroobonsi555]

It used to be you only trimmed the fascia the silver off the bottom almost no one back in the day trimmed the fat it renders out almost completly. A lot of guys put beans under neath and would let the fat render down into the backing beans!

[@backyard_pitmaster2893]

I wrap for a different reason. I have a smaller smoker, so bumping up the heat unwrapped is not a good idea. So, I get the bark and fat cap render that I like, then I wrap and bump the heat up in order to keep the bark from drying out or burning while it’s finishing.

[@FattysFeasts]

You make a good point. I’m curious how it would work on my brazos since it’s much smaller than the pit I used here.

[@duanehenicke6602]

Been telling this to people for many yrs. Even here in Texas most will look at you like you're crazy. I make a sop mop and start applying when parts start getting a little crispy. Just don't bump the heat up to much and trust the process. I have a friend that brings me select briskets to smoke for functions he has. Definitely was more than a little nervous the first time i tried it. But they come out good. Prime is easier to cook and oddly enough shrink less. Once you've mastered selects, primes are a walk in the park. BTW. I smoke them on pellet grills from start to finish. Never any complaints about lack of smoke flavor. I do flip and rotate throughout the cook for faster cook.

[@FattysFeasts]

That's surprising considering the whole "Texas crutch" idea. Patience is what it's all about! What kind of pellets do you use? And when you say flip, you're actually flipping it from fat side up to fat side down?

[@duanehenicke6602]

@Fatty's Feasts My favorite for some time has been B&B mesquite. If i want to add a deeper smoke ring with a little zing I'll mix in some cherry. Yes sir. Flip, flop, and rotate through out the cook. Always did when i was younger. Wasn't until i started watching KZbin that i thought maybe i was putting in to much effort. Didn't like the results, so i started turning again.

[@FattysFeasts]

@@duanehenicke6602 Hey, it's all about what works for you and your smoker! And I'm sure the mesquite pellets add that flavor!

[@ronderushe]

"trust the process" exactly!

[@kenmaunder]

I use a camp chef pellet and still fairly new to cooking brisket. I can only get that level of bark letting it go the whole time unwrapped, so I am excited to see that foiling after the cook won't ruin the bark or flavor. Going to try this very soon!

[@tonybersano2428]

Ohhhh that's a thing of beauty, making me HUNGRY !!!!!

[@FattysFeasts]

Should have tried it. It was DELICIOUS!

[@txpitmaster6127]

Dial your warming drawer down to 140. Thats the word on the street right now. Great video. Keep'em coming!

[@FattysFeasts]

I just like to aim on the safe side is all. 145 is the lowest I'll go, because I'm weird LOL

[@txpitmaster6127]

You're not weird bud, but from what I have learned is that 140 is the neutral holding temp for briskets. Anything above that, you are still cooking the meat. Don't know if it's wrong or right but it works for me! Like I said, word on the street. Thanks for the video!@@FattysFeasts

[@usa91787]

​@@txpitmaster6127I have a gas stove and it's stupid inconsistent on the low sude so I set it at 150. Could be at 145, 140. Who knows? So I figured 150 is good.

[@Azril05]

Great video! Did you build that grill yourself? I love the design! What part of CT are you in. I used to live there myself. In NC now learning all different smoking recipes. Keep up the good work and let me know about that grill

[@FattysFeasts]

It's a Patriot Pits freedom 94, hand made in the Berkshires. It is such a great pit! I'm actually in Nashville, TN now, but I lived in Ellington when I filmed this. Been here just over a year now and haven't looked back! NC was definitely on my list when I was looking.

[@padres0705]

I want to try it your way. I once smoked a brisket and wrapped it in foil and got soggy as you said. I absolutely hated it tasted great but I didn't like the way it was soggy

[@FattysFeasts]

You won't regret it!

[@Nervegas]

I'm a native of north texas and spent many years manning the smoker at the fire station, in hundreds of briskets not once did I ever wrap it. Not sure when it became a trend to wrap it while smoking, but ol' texas boys just throw it in there and wait til it looks and feels right. Never had a bad brisket, just saying.

[@FattysFeasts]

Love hearing from a brother!

[@mattrobson3603]

This is the first time I've watched this channel and for some reason this guy reminds me a little of another KZbinr named Brandon Herrera.

[@FattysFeasts]

Never heard of him lol

[@creamynessification]

whats that thing crawling at @3:15 lol

[@FattysFeasts]

A spider LOL

[@OliviasBBQ]

Great content as always dude. Keep it up!

[@FattysFeasts]

Thanks! Glad you enjoyed it!!

[@inmyopinion651]

Great backyard BBQ brisket video. Looks like you learning your stuff.

[@FattysFeasts]

Hell yes! Thing turned out great!

[@ronducote8564]

Perfect display. Loved every minute of video.

[@FattysFeasts]

Glad you enjoyed it!

[@redvikinghobbies]

Wrapping absolutely gets you through a stall. I judge the amount of time I have to wrap or not wrap but the new thing is "the hold." That's the Goldee's brisket. But then you need another 12 hours. That's a 24 hour brisket which is fine for a joint cooking so much but at home where some people don't have a place to hold or have other things going on it's not realistic. Also briskets can stall more than once. It's just different strokes for different folks. I think ya make it taste good. That's the way ya cook it!

[@FattysFeasts]

It really depends. When I’ve wrapped in the winter, it’s definitely put a huge stall in the cooking process, even after the stall. And like you said, it’s preference. I enjoy a crustier bark, while other people like a softer bark. It’s all about what you want! 😃

[@redvikinghobbies]

@FattysFeasts You said it! That's one of my favorite things about barbecue but applies to anything you cook really, there's no one way when it comes to doing it. You're doing it for your enjoyment and the flavors you like and taste profiles can vary wildly. My wife likes straight up rubbed Louisiana ribs and I like the Kansas City candy kind of treatment with bbq sauce and extra rib bark. Everytime I'm cooking ribs I'm thinking of different flavor profiles or ways to do it (not gonna lie, ribs are hard for me. Been trying to do competition style instead of fall off the bone and it's hit or miss so cook multiple racks. Family is always nice and say they're good, probably are good, but not mind blowing. My last Brisket they were raving about. Same with pork shoulder. Everyone just shut up and ate the ribs and thanked me and I was like damn it! Where's the celebration? So I keep trying! 🤣 .)

[@FattysFeasts]

I feel that...Coming from CT, everyone likes something different. Very few people appreciate a plain ol brisket that just melts in your mouth. They just assume it will be dry and immediatly ruin it with sauce before trying 😂😂But that's what CT BBQ tastes like most of the time. Just dry. Idk what your way of doing ribs is, but try my method. I've done quite a few videos about it. I've always had great luck. Not fall off the bone, but you're definitely not putting in efford to get them off the bone either. It's all around a nice bite@@redvikinghobbies

[@HARDWAYS]

Do You cook the fat side up through the entire cook. I'm new to brisket, thanks for any information.

[@FattysFeasts]

It really depends on your smoker. If you're using a kettle, or an smoker where the heat is coming mainly from underneath, you want to do fat down and protect it. Otherwise, I've found fat side up is the way to go! I don't believe in the theory of the fat basting the meat. It all drips off at the end of the day.

[@nelsonerobersonjr7153]

What is better choice of meat for smoking brisket Prime or Choice

[@FattysFeasts]

Prime. The chain is select>choice>prime>waygu

[@stebstebanesier6205]

I would love to try doing a brisket, but I can't bring myself to paying in excess of $100 for a piece of meat, then trimming off two pounds of fat. Go through the voodoo of putting a binder on it or not putting a binder, rubbing it with a super secret rub or with salt, pepper and garlic. Putting in the off set smoker, pellet grill or drum smoker. Cooking at 225* or 240* for 3 or 4 hours or until it hits the "Stall." Then do or do not wrap it in foil or butcher paper. Put it back on until an enturnal temp of 170* to 190* degrees is obtained. Remove it from the smoker, grill or smoker wrap it in a towel or don't wrap it in a towel and put in in a clean ice chest or put it in a warming tray for 2 -8 hours or 20 minutes then unwrap it to find a $100 piece of shoe leather. The worse part for me is I can remember not so long ago when brisket was dirt cheep, nobody wanted it, but now, Prime grade brisket, what's next a Rolls Royce Corvair?

[@FattysFeasts]

I hear you...It's quite the process but as I've found, simplicity is key. If you can get a deal once and a while, I see prime briskets at $3.99. It's not all the time but if you can get them, it's a steal!

[@williamdevereaux7484]

Actually it was Mueller's BBQ in Taylor Texas that started the wrapping briskets in butcher paper many many years ago

[@FattysFeasts]

True, but I think Franklin made it somewhat popular due to his social media presence. At least that's where I feel most people discovered it from.

[@mefobills279]

​@Fatty's Feasts I wanted to watch Johnny Mueller when he ran his operation in Austin. He cooked Hot and Fast and the Briskets were amazing. As hesa

[@FattysFeasts]

@@mefobills279 Ill add that to my list to try also!

[@mefobills279]

@Fatty's Feasts Johnny differed with his dad (in Taylor). His operation in Austin is no more as he has parted the earth. While he was here, he "mailed it home" to use his words. The bark was super crunchy and flavorful. I haven't been able to duplicate it. I did observe him pulling butcher paper wrapped brisket off of his pit though and then checking for their pliability. I'm thinking no 150 degree resting either.

[@FattysFeasts]

@@mefobills279 Hmm interesting...Let me do some research and figure out what I can come up with.

[@O_Doyle]

Even though a lot of people are boycotting Anheiser Busch, I like that your having a Busch light while smoking all night. Me 2

[@FattysFeasts]

Hell yeah! Gotta stick to the low carb stuff if I'm going for 12 hours, no matter what people think 😂

[@coziii.1829]

I’m new at this What’s the stall …. Plus why all the burnt look crust ? So beef tallow is basically grease ??? Warming tray ??? So I need to get a warming tray

[@FattysFeasts]

Sounds like you have a lot of questions! I would encourage you to check out my "how to smoke a brisket" series. Should answer all those questions in depth and more!

[@markhooton2569]

I may have missed this but how long in the warning tray?? I saw a similar video where the guy wrapped it after cooking and placed in 150 deg oven/grill but he never said how long?? Thanks

[@FattysFeasts]

I say no less than 8 hours, but I try to go between 12-14. The longer the better! I would also say no more than 16.

[@markhooton2569]

@@FattysFeasts yes, sir and thank you very much for the quick reply. So, you’re technically not cooking it anymore. Once you get it into the 150° warmer. Obviously, it’s just a glorified rest, I figure. Anyway, the physics of cooking food still fascinate me.

[@FattysFeasts]

@@markhooton2569 Correct. That added rest time really helps break down everything and allow the meat to relax after that long cook! Just trying to keep it food safe at that point. Food is very fascinating, especially meat!

[@danielmason1562]

Great video. Thanks

[@AndrewGuerra-t4n]

You’re talking about what I call “ CHUCKWAGON” Brisket. Back in the day. Zero trim, Everything was eaten everything was used up. Step 1) season brisket. ( salt pepper ) step 2) build descent size coal bed Step 3 ) place brisket in smoker step 4) place water soaked smoke wood of choice on top of coal bed let smoke for 1.5 / 2 hours pull out smoke wood Step 5) if your looking ? Your not cooking maintain temp 225-275 for 6 hours. Step 6) temp at this time you should be above 165 no matter weight n size of brisket. 195 is your goal. Sit rest minimum 1 hour. Enjoy

[@Geddyfleaharris]

"The second thing is, I'm not shit housed." lol

[@FattysFeasts]

It was very springing for sure!

[@chrisnosler6343]

Good stuff. Why not trim it more aerodynamic? Stops the pooling on the flat?

[@FattysFeasts]

I've tried a few things, but it's hit or miss with the pooling.

[@nicklloyd9165]

I dig your presentation and that you don't put on some shtick like a low-rent Guy Fieri. New subscriber.

[@FattysFeasts]

Thank you!!

[@stevebono9058]

Wrapping..... "the Texas crutch" was started by competition "Q" contestants because of the time constraints of the competition. To "shorten cooking time"

[@FattysFeasts]

Correct, but made popular by people on social media who don't compete.

[@Astral_Dusk]

15:05 beer at 3am 🔥🔥🔥

[@FattysFeasts]

You know it!! Gotta stay hydrated!

[@txgaspimp9321]

My dad and grandpa have been wrapping ribs and brisket in HEB paper grocery bags

[@FattysFeasts]

It seems like a lot of people do that. I've never tried it!

[@irvwander8756]

Never heard you say it was a delicious Texas Brisket !!

[@FattysFeasts]

I thought I did but maybe not. It was a long day!

[@tomcole4736]

cooker at lower temp and longer times. Dont cook at 250 - 275, 200-225 and longer times. Low and Slow is always the best. there will be plenty of bark and burnt ends

[@FattysFeasts]

You can do that, however, I don't think cooking at higher temps, especially through the stall, is a bad thing. The temps I used here are the same temps I cook all of my briskets with and I always get great results.

[@jimrennison1]

Sous vide 24hrs @ 140-155(depending on the color you like) + 2hrs on the smoker @ 225-250 + 1hr @ 275-300 = perfect brisket Everytime no matter the weight. No wrapping whatsoever

[@FattysFeasts]

Interesting concept, however, I personally want that smoke flavor from a long cook with real fire.

[@jimrennison1]

@@FattysFeasts You really need to try the sous vide and here is why: it turns out that the meat will take more smoke once it is broken down in the cooking process. Once you have cooked the meat by sous vide, it will accept the spoke flavor much more readily than if you were smoking raw meat. Now when you pull the meat out of the sous vide bath it will look like raw meat or very close to raw and it will still have a ton of juice in it however the fibers and protein structures are broken down so even though it appears raw it actually is cooked. So you do not need a long time on the smoker to get full smoke flavor. The smoke Ring depth I'm getting this way is insane! You can also experiment with things like color so you can have a medium rare or even rare brisket that is fully cooked fully smoked and the connected tissue is also fully broken down and tender yet it retains a pink color but with all the flavor of Texas brisket. Amazing!

[@FattysFeasts]

@@jimrennison1 Hmmmm....Alright maybe I'll stop being stubborn and try it. You do this with a full brisket or just the flat??

[@jimrennison1]

@@FattysFeasts haha my smoker is just a Weber kettle so a usual full brisket won't even fit on it so I have only done half either a point or a flat

[@innocentrage1]

Dang ill have to try this, I love sous vide and I love smoking

[@Ty-hq8pm]

love the fact i found someone from the same state i smoke meats in! now i need to find a great butcher! dont have a Costco membership! want to support a local butcher, anyone have ideas in southern conn let me know thanks!

[@FattysFeasts]

I'll try to ask around! I have the same difficulty here. I know its not the closest to you, but if you feel like making a field trip, Westerly meat market in RI has some great stuff! My boss swears by that place. Not too far from Foxwoods.

[@Dan-fc1nc]

Amity meat center in Woodbridge might be an option for you

[@Ty-hq8pm]

@@Dan-fc1nc thanks Dan we go there alot its right around the corner from us, but looking for more variety in cuts and prices

[@matthewfears5064]

Texas monthly awards once every four years. So Goldees keeps the title for four years. Also when Goldees was awarded the title they were wrapping in butcher paper only with no tallow. This foil method is somewhat new and occured after the title and is anticipation for next Texas monthly. Nice job sir.

[@FattysFeasts]

Thanks for the info. Glad you enjoyed it!

[@chrisbiggs1907]

I went to Goldees a few days ago and I will say that out of everything that I tried the brisket was my favorite.

[@FattysFeasts]

Nice to hear, since some people are commenting on here saying it's not amazing. Prior to making this video, everything I had heard from people was it's the best they've had.

[@Rand0m113s]

I would separate…the point and the flat You get more crust….and you get to eat the flat…earlier

[@jessicaforsman7388]

Where do you let it rest oven, empty cooler?

[@FattysFeasts]

I have warming trays that are built into my kitchen. I've used a cooler as well, but typically don't. Some ovens go down to 150, or you could modify them to, but that can be a pain.

[@Truthhammer711]

What’s a warming tray? What do you have in your kitchen that keeps it warm

[@FattysFeasts]

A warming tray is used to hold food at a safe temp, but not continue cooking it, typically around 140-170. I had a built in Toastmaster brand warmer. You can buy them at big box stores. Some ovens also go down to 140, but most will only go down to 170.

[@ignoranceisnotatrend4669]

Question 😮 i think you should have just let it rest in the foil without putting it in the warmer, to me even in a warmer wrapped in foil means its still slowly steaming, and possibly cooking 😮just my opinion but nice brisket cook

[@FattysFeasts]

Good point and that's kind of what I was thinking. Come to find out, Goldees just does that because paper makes more of a mess than foil in their warmers. Since I'm only cooking 1 brisket at a time usually, I've been using paper ever since to let it breathe more.

[@Gonzo1968]

Wrapping is actually the new thing. Us older dudes never wrapped..

[@FattysFeasts]

Sometimes, simpler is better right?

[@hairyhoudini5565]

18:58 Thumbs up just for the music

[@markhooton2569]

Cant add pics here unfortunately. Well, I smoked a point yesterday and I allowed it to get to 203 degrees before I pulled it off to wrap in foil and put in a low oven. I had it about 18 hours or so and it's a little over done. Very moist, but tastes dry, if you know what I mean. I recon going to over 200 and maybe having it in the oven a few hours too long caused that. Still my best brisket.

[@FattysFeasts]

How was the tenderness when you pulled it? I've had points be done anywhere from 190-205. I base it mainly on how the probe goes through the meat. I usually don't let it rest more than 14 hours, max 16 if I'm just not hungry yet.

[@markhooton2569]

@@FattysFeasts oh my, it was falling apart. You held your piece up in the video and it has structure to it. Mine was almost falling apart. Maybe too done after 20 hours. Still real good. Thanks

[@jesselund360]

Pretty rad video

[@livergsp]

Doesn't Goldee's pull their briskets at 192*? Any video that I have seen from Jirby (Jonny White)

[@FattysFeasts]

They may. I go off feel rather than temp. I was testing the concept of no wrap here.

[@Desert_Fawks]

i started out not rapping my brisket and now i do.. its better

[@FattysFeasts]

I like the crunchier bark, so I'm going to stick to not wrapping for a while. But if you like the softer bark, you do you!