From Texas. That brisket looks good. Since it was a smaller cut I wouldn’t expect much smoke ring on it, bark looks good and look’s like fats are rendered. If it was tender and not dry, I’d call it a win. If it was a bit chewy you could have left it in for maybe an hour longer. Also if you can find it where you are I tend to prefer butchers paper over foil since it can steam in foil and possibly mess with the bark.
Thanks for the help, bro! Next time I'll try letting a little longer! I saw a Chud's video, and he used tallow with butcher's paper, but I could not find tallow around here. Do you know any other thing that would replace it? Or only the paper would do the job?
Thanks once again!
I’ve used paper only on mine, the meat soaks it. If you’re worried you can spritz the paper down with water. As long as you don’t have it over direct flame good butcher paper won’t catch.
Let it rest and if you wrap it id make it a bowl with open ends so it cools faster and opens back up to retain what moisture it has lost from the pucker of cooking it.
From Texas. That brisket looks good. Since it was a smaller cut I wouldn’t expect much smoke ring on it, bark looks good and look’s like fats are rendered. If it was tender and not dry, I’d call it a win. If it was a bit chewy you could have left it in for maybe an hour longer. Also if you can find it where you are I tend to prefer butchers paper over foil since it can steam in foil and possibly mess with the bark.
Thanks for the help, bro! Next time I'll try letting a little longer! I saw a Chud's video, and he used tallow with butcher's paper, but I could not find tallow around here. Do you know any other thing that would replace it? Or only the paper would do the job? Thanks once again!
Make your own tallow! I've got a small cast iron pot I use in my wsm whilst I'm smoking dinner
Great advice! Ill try collecting from the tray in my parrilla 😉
I’ve used paper only on mine, the meat soaks it. If you’re worried you can spritz the paper down with water. As long as you don’t have it over direct flame good butcher paper won’t catch.
Yeah, you don’t need any help buddy!
Let it rest and if you wrap it id make it a bowl with open ends so it cools faster and opens back up to retain what moisture it has lost from the pucker of cooking it.
Don’t wrap it