Yesterday I cooked a full packer like I normally do, but I changed two things. I see videos and read about how unwrapped briskets are often preferable in flavor to paper wrapped/crutch briskets. So for this cook, instead of wrapping in butcher paper out of the stall, I decided to leave this one unwrapped.
I also didn't do my normal fat cap down / then flip (I left it fat cap up the whole time). More on this in a bit.
This Prime packer took a little longer...10.5 hours.
And done...
After the rest...
Also took the point flap and made some Kansas City Burnt Ends.
Results:
So I learned a lot with this cook.
1) Fat cap down (if leaving unwrapped). A full packer on an 18WSM should be left fat cap down or down then up (then wrap). A small section of the flat was pretty dry (maybe 1/4" thick over a few inches). Not jerky, but not ideal.
2) So I will say this was the best trimmed brisket yet. I really tried to get it to about 1/4" across the top and I have to say, the fat rendered perfectly across. Trimming a brisket really is an art. I also see why Aaron Franklin tries to "square up" when he cuts. At home it doesn't really matter, but I can see how this could come into play in a competition.
3) How does it compare to wrapping post-stall in butcher paper? Pretty similar. Smoke is a little more pronounced unwrapped. Also, the smoke seems to mute the "candy sweetness" of a wrapped brisket. The sweetness is still there a little in the aroma, but not so much for flavor (quite frankly, I miss it). The slightly more assertive smoke makes me think the frozen leftovers will do better in a pot of beans, rather than tacos. The bark is much more firm on the unwrapped brisket for sure. It was really nice to cut (even on the flat, which was a little over...though not dry). Wrapped briskets seem to yield better moisture throughout.
4) Wrapped briskets cook quicker? I pose this as a question, because I'm not quite sure if I can answer it yet. I know foil crutch briskets cook quicker. Paper is sort of a partial crutch. At any rate, it seemed like this one just took longer than they normally do.
5) Kansas City Burnt Ends = The most amazing boneless rib bites ever! I wanted to do them on the WSM, but time didn't allow it. So sauced in a pan...and you know what? Everyone loved them!
Last Words:
While this unwrapped brisket turned out good and the bark was really nice, I think I have made better briskets with my previous method. Next time I will revisit that method. I'll probably wait a little longer to wrap or try the WSM without water and see how that goes.
I may be doing more pork shoulders as we get deeper into Fall, but with brisket at $2.89 lb for Prime at Costco, I may cook up one or two before the end of the year.
Cheers!
Sent from my iPhone using
Weber Kettle Club mobile app