Wrapping?

Kate

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I'm very new to this, but I don't understand if you are wrapping your brisket in alum. foil after smoking for a few hours, what is the purpose of putting it back on the Traeger? Why not just put it in a 225 degree oven indoors? Seems like it would save on pellets.
 

RemE

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I'm very new to this, but I don't understand if you are wrapping your brisket in alum. foil after smoking for a few hours, what is the purpose of putting it back on the Traeger? Why not just put it in a 225 degree oven indoors? Seems like it would save on pellets.
Honestly, if wrapped in foil, it probably wouldn't make a difference. Everything I've read says that smoke is adsorbed in the first few hours of smoking so this would probably be fine.

Except for violating the BBQ creed, what goes on the grill, stays on the grill.

Naw, I just made that up ;)

That said, my girls are much more veggie centric, so I tend to keep the meat outside and keep their space clear.
 

Walleye Hunter

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I'm very new to this, but I don't understand if you are wrapping your brisket in alum. foil after smoking for a few hours, what is the purpose of putting it back on the Traeger? Why not just put it in a 225 degree oven indoors? Seems like it would save on pellets.
I agree and put all my wrapped stuff in the electric oven. I have a fireboard thermometer and use that there too.
 

Slimpicker

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Except for violating the BBQ creed, what goes on the grill, stays on the grill.

Naw, I just made that up ;)
rolling.gif


Kate you are correct...
I do all of my rib and BUTT wraps in foil, so in the 'winter' I make use of the oven or even a "turkey roaster" serves the same purpose...
But if you ever do a brisket in paper, it's the grill to the end...
 

Timmy

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I did it once, didnt work out well. Wife wont ever let me do it again.
 

Walleye Hunter

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I did it once, didnt work out well. Wife wont ever let me do it again.
Tell me more, tell me more. I put my stuff on a cookie sheet, an older one that's not in good enough shape for cookies but not ready to be moved to the garage for a drip pan yet.
 

Timmy

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Well several years ago i was smoking a turkey and it wasnt getting done. So i wraped it in foil and put it in the oven in the house to finish it. Not sure what happened but it cooked for about 1/2 hour and started to smoke real bad, smoke the whole house up on Thanksgiving afternoon. Took us forever to get the house cleared out. Wife was soooo mad, said never again.
 

Walleye Hunter

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Well several years ago i was smoking a turkey and it wasnt getting done. So i wraped it in foil and put it in the oven in the house to finish it. Not sure what happened but it cooked for about 1/2 hour and started to smoke real bad, smoke the whole house up on Thanksgiving afternoon. Took us forever to get the house cleared out. Wife was soooo mad, said never again.
Ya can't smoke the bird without smoke!
 

GrillMeister

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I wrap my brisket around 170 in butcher paper for a couple of reasons.

1. It keeps ash from landing on the brisket. Long cooks will produce ash and it will land on your food after about 8 hours (from a clean start). The butcher paper will have a light dusting on it after the cook is finished. That would normally be on your brisket.

2. Keeps the brisket from drying out.

3. Let's the grease out as it goes through the plateau phase as the connective tissue and fat renders out.

On the plus side, since it is paper, my MEATER probe still works too.
 
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Slimpicker

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.... and all that KEEPS THE BARK in tack more with paper.
 
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