Wrapping Briskets?

If your asking about the need to wrap briskets to keep from over smoking them, that is not needed on the FEC.

Some of us might wrap them to add needed moisture due to a poor grade of brisket.

Some yes, some no. Those that wrap do so around the 160 mark. I've tried both methods. You'll get better bark by not wrapping. The only reasons that would compel me to wrap are:
1. smoking a flat
2. smoking a Select grade packer
3. Wishing to speed things up a bit. Wrapping will help push the brisket out of plateau a bit quicker.

Cal has finngers that are 1 minute faster than mine

I wrap in my FEC and I've cooked 5 KCBS contests this year and averaged 8th place with best a 1st and worst a 12th. I'm convinced that bark structure on a Brisket is not an issue for kcbs. Besides, just how can you determine good bark on a 3/8" slice of brisket? If you trim the point right you will have plenty of bark for the burnt ends even after the foiling.

I learned this from a competent FEC Competitor from up in Chicago........

quote:

Originally posted by David Qualls:
I'm convinced that bark structure on a Brisket is not an issue for kcbs.

Wish I was convinced that, oh well!

did a few years back

Not anymore

Bark at home is a good thing. FLAVOR on a contest brisket is the key.

To tag onto Smokin',this shows another reason comp cooks at home don't do all the tricks to get that one bite to a judge,because WE are actually eating the meats for our own pleasure.