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Brisket without wrapping

PostPosted: August 24th, 2019, 5:50 pm
by azrockitman
First off I've been using a yoder YS 480 for a couple of years now and I love it.

Before I did my first brisket, I read everything I could about smoking a brisket and found that almost everything I read, recommended wrapping, ala the Texas Crutch, when the temp stalls.

I don't do that. I just let it go. I smoke at about 240 degrees on the control panel, which experience has shown me is actually producing a box at about 225 or so. And I let it go for 20 to 24 hours. I pull it off when it's anywhere from 195 to 205 internal temp. And I am amazed at the results. Universal praise from my guests. The brisket is juicy, flavorful, and tender as all heck.

I'm always smoking a full packer, I always purchase prime meat. Some times from my butcher and sometimes from Costco. I season the brisket as early as possible, usually try to do it the day before. Then I inject with Trade Joe's beef broth before putting in the smoker. And I put my rub on it also right before starting in the smoker.

I guess my question is, does anyone else just "let it ride"? I understand that you can finish the brisket much earlier by pulling it out at the stall and wrapping and returning to the smoker, but I find it's actually much easier to coordinate a meal with guests when I'm starting the brisket about 24 hours before time to eat. It's usually ready a couple of hours early so when the temp is right, I pull it off, wrap it tight and keep it in a cooler until dinner time. My briskets have never been dry or tasteless. And the bark is amazing.


Re: Brisket without wrapping

PostPosted: September 6th, 2019, 4:56 pm
by Conumdrum
When Franklin wraps, I'll wrap.

Re: Brisket without wrapping

PostPosted: December 16th, 2020, 2:13 pm
by The_Fez
I'm in the "let it ride" category too. The meat is always flavorful and we've preferred it that way for a while. I've been smoking mostly on a stick burner and just learning the pellet method so your feedback is helpful. I tried my first brisket on the YS 480 and it was incredibly moist and flavorful for the most part with some overcooking/burning of the underside of the flat. But in another post Yoder_Herb suggested cooking fat side down so I am going to give that a try. And keep the temperature down. I'm surprised though that at a cooking temp of 225 it takes 20-24 hours. I'll keep that in mind but would expect more like 12 hours or so to get to 205 +-