Wrap the brisket in butcher paper or foil once it hits

165?

And oak or hickory?

My first brisket was just the flat and hickory and it came out great. I’ve got a full packer and am concerned the hickory for that long may be too strong.

[Post edited by ElbertoHokie at 05/23/2020 10:38AM]

Posted: 05/23/2020 at 10:10AM

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Wrap the brisket in butcher paper or foil once it hits -- ElbertoHokie 05/23/2020 10:10AM

Hickory and foil for me. Usually wrap after 3-4 hours -- pburg_hokie 05/23/2020 12:53PM

Look up Franklin in YouTube and Brisket (LINK) -- hoosnowahokie 05/23/2020 12:15PM

Oak or mesquite. Butcher paper after stall. ** -- NWHokie 05/23/2020 11:54AM

For beef, it's mesquite or die, for me at least ** -- Technocrat 05/23/2020 11:49AM

Generally use butcher paper to help maintain the bark, if you use foil -- BayHokie 05/23/2020 11:08AM

I think if you're going to wrap it, it would be -- Pylons 05/23/2020 10:20AM

Wrap the brisket in butcher paper or foil once it hits

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