Weekend Brisket Cook

Dr.Floyd

Well-known member
Military Veteran
Messages
148
Location
Farmington, Missouri
Grill(s) owned
  1. Bull
Did an overnight bisket cook. It was 13lb packer. Started at 9pm at 200 degrees, wrapped at 8am and bumped up to 275 degrees. Came out really good except my peach paper stuck on the bottom. First time I've had a problem with the paper sticking. Do you think it was due to increasing the temp to 275 degrees? I usually only bump it up to 225 degrees after wrapping but I was pressed for time.
Screenshot_20230122_140328_Gallery.jpg
 

Jim6820

The Crazy Ol’ Basque!
Premium Member
Military Veteran
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1,069
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Northwest corner of Washington state.
Grill(s) owned
  1. Trailblazer
Did an overnight bisket cook. It was 13lb packer. Started at 9pm at 200 degrees, wrapped at 8am and bumped up to 275 degrees. Came out really good except my peach paper stuck on the bottom. First time I've had a problem with the paper sticking. Do you think it was due to increasing the temp to 275 degrees? I usually only bump it up to 225 degrees after wrapping but I was pressed for time. View attachment 18489
I’m not sure that just bumping to 275F was the cause for the paper sticking, but it might be a good time (next cook) to try the beef tallow thing on the butcher paper that folks have been talking about recently.
 

DenStinett

Well-known member
Messages
583
Location
Northern Utah
Grill(s) owned
  1. Bull
Looks great Doc
Nice Smoke Ring and Bark
As Jim said; we put the Tallow on the Paper, then set the Brisket in that "Bath" then coat the Brisket with even more Tallow
We run our first 8+/- hours on "LO"(180)
Then Wrap with the Tallow and bump the Temp up to 270 'till she's done
But yeah, we'll get a "stuck spot" once in awhile
 

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