The reason folks add liquid to the wrap is because when you render the fat correctly, you shouldn't have much liquid left for the wrapping stage, and adding tallow or whatever just gives it a moist environment while resting/holding before serving. I dont ever believe it's a right or wrong way to do it aa long as you enjoy your finished product.
It's cheaper to run the oven than the pellet cooker. Also when wrapped it's not taking on any additional smoke why throw smoke at it if it's not going to be of benefit.
Going to try cutting my brisket your way this time. Thanks for the info 👍🏽
Nice, let me know how it turns out for you!
Hi Scott.
Long time, I see you're still going strong.
My Mom just passed away, and Im real bad with my heart.
Take care.
OH NO... Danny I am SO Sorry to hear about your mother's passing. My deepest condolences. Please make sure to take car of yourself as best you can.
The reason folks add liquid to the wrap is because when you render the fat correctly, you shouldn't have much liquid left for the wrapping stage, and adding tallow or whatever just gives it a moist environment while resting/holding before serving. I dont ever believe it's a right or wrong way to do it aa long as you enjoy your finished product.
At the end of the day if you like it... and or your customers like it... that's all that matters. Thanks for watching and commenting.
Curious on why not bump up temp to 300 on pellet grill and leave brisket in there.
It's cheaper to run the oven than the pellet cooker. Also when wrapped it's not taking on any additional smoke why throw smoke at it if it's not going to be of benefit.
@@SDSBBQs makes sense, never cooked on a pellet smoker. Was thinking about getting one.
The two I have come in HANDY when I have to multitask while cooking.
What 3lbs of brisket cost?
Currently $28 per pound plus delivery.
First!
Thanks