Went foil. Don’t have butcher paper. I’ll sort it out for next time:
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BBQ/Grill/Smoker/etc. Cooks
- Thread starter JWS VII
- Start date
Peach paper is my preferred. When you get to temp, unwrap put back on, open all vents to increase the temp and firm it up. Only 5-10 min
JWS VII
0
I like the foil wrap--I find the bark preserves pretty well if you wrap it tightly. The bark is not as intense as a paper wrap, but that's not necessarily a bad thing depending on your audience. Good luck!
global_dev
Shave Enthusiast
Somnos pics remind me of why i needed to get on the 2021 lose some weight challenge 
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I will give it a go. Just a little over 6 hours and she’s in at 195F on average. Holding at 250F.
Color me shocked!
It’s wrapped tight that is for sure. We’ll see how it ends up.
Hey I lost 30 pounds before I got the smoker!Somnos pics remind me of why i needed to get on the 2021 lose some weight challenge
W
Unless the thermo is off. I’m just chillin and waiting.
at this point it's all about probe tender not temperature.
It is certainly getting there.
Waiting to find out Sir!
Oh it’s delicious as confirmed by my bride…and yea I am a harsh critic of myself. Next one will be better!
global_dev
Shave Enthusiast
Aint that the truth. I wish i kept better notes and had a test kitchen behind me.
global_dev
Shave Enthusiast
Tbh, i like a 24 hr rested (refrigerator) and then broiled reheat of brisket. I dont know if thats sacrilege, but man, its got that crust and heat that i really enjoy.