Heston Blumenthal's brisket wrap recipe (2024)

FAQs

What liquid to put in brisket wrap? ›

Wrap the brisket tightly in a double layer of heavy-duty aluminum foil, keeping one end open. Pour the beef broth into the opening, then seal the packet. Return the brisket to the grill and re-insert the probe. Cook until the internal temperature reaches 204℉, another 4-5 hours.

I fell for the ol' “smoke at 225° until the meat reaches 165° then wrap and pull off when the temp hits 204°” routine.

Step 3: Cook Brisket in the Oven:

Double wrap the brisket in foil, then place it back on the baking sheet (or roasting pan). Roast the brisket in the preheated oven until it reaches an internal temperature of 180 to 200 degrees Fahrenheit, about 1 hour and 15 minutes per pound of meat.

Most grill masters suggest wrapping your brisket when it reaches 150-170. Wrapping and unwrapping can be done strategically to control the appearance of the bark, preserving crispiness. Once the meat reaches the desired temperature, unwrap it and cook at a lower temperature to re-crisp the bark.

Brisket – Place meat on a double layer of foil. Place one stick of Challenge Butter on top of meat. Wrap the meat in the foil leaving one end open. Pour 1 1/2 cups of beef broth in the open end and then complete wrapping.

Set the temperature to a low heat, around 225°F to 250°F (107°C to 121°C), and cook the brisket slowly. You can wrap it in foil or use a roasting pan with a lid to help retain moisture. Slow Cooker Method: Using a slow cooker is a convenient and hands-off method.

I spray with apple juice throughout the cook. I usually cook hotter and can get a 12lb brisket done in as little as 10 hours. So the spray helps to keep it cooler and the sugar in the juice combines with the salt in the rub and make the fat very tasty. I also give it a good spray down when I wrap in butcher paper.

3-4 Ounces of liquid. No liquid added to the wrap. We usually end up with 6-10oz in the foil. Once I get the color I like, the brisket goes in a pan (on a rack) without any added liquid, and covered with foil.

Wrapping the brisket at this stage also helps keep it moist and tender by trapping the juices and preventing it from drying out. If you wrap a brisket too early, you may end up with a softer, less textured bark. If you wrap the brisket late, it may take a lot longer to cook.

Often used for other meats that require long, slow cooking on the barbecue, such as ribs, the 3-2-1 method essentially involves firstly smoking the meat as it is for three hours, wrapping it for the second two hours, and finally finishing the cooking unwrapped for the last hour.

How long to smoke a brisket at 225 before wrapping? ›

Season liberally with salt and pepper or brisket rub. Put brisket on the grill at 225 °F. Smoke for 6 hours until internal temperature is 160 °F. Wrap brisket in butcher paper or foil and return to the grill.

I don't wrap to help them get through the stall, I only wrap because I don't want them to get any darker. I use two sheets of heavy duty 18” aluminum foil that are about 2 and half times as long as the brisket. I use two sheets for more protection, just in case one layer gets punctured.

Finish Cooking In The Oven

After the brisket reaches 165-170°F in the cooker, wrap it tightly in two layers of heavy-duty aluminum foil, insert a probe thermometer into the middle of the flat portion to monitor internal temperature, and cook in the oven at 300°F to an internal temperature of 205°F.

Close the lid on the smoker and, maintaining 225 degrees F, continue cooking until the internal temperature of the brisket reaches 202 degrees F in the thickest part of the meat (takes anywhere from 5 to 8 hours).

You can wrap your meat in either foil or butcher paper. There are advantages to both, whether you're cooking brisket, pork butt, or spare ribs.

To set things straight, we're here to put an end to the confusion, so you can get back to the grill with confidence. For brisket cooked to flavorful perfection, fat-side-down is the way to go. This is the only way to achieve a brisket that is perfectly moist with a perfect bark on both sides.