Brisket. Who doesn't love it?
It's the quintessential BBQ cut - just ask anyone from Texas.
Now there are a million ways to go about making a great brisket - from seasoning, to, injecting, to temperature, to time, to wood type, to smoker type, to wrapped vs unwrapped and if wrapped what is it wrapped in, and so much more - one thing is for sure - good brisket is more than just good!
Today, however, we're talking about one thing - to wrap or not to wrap. To me, there are very few pitmasters that know brisket better than Aaron Franklin. He is something of a living legend when it comes to Texas BBQ, and he has put out a great video on just this very thing. So, I leave it for you to decide, oh master of all things grilling. Here it is, for your viewing pleasure . . .
Like the image? That's a Brisket I did on my smoker at 225 for about 13 hours after injecting first with a Grill Sergeant Flavor Injector, supplementing the smoke with a Grill Sergeant Smoke Grenade and wrapped in foil at about 165 until it hit 203. . .