Heston Blumenthal's brisket wrap recipe (2024)

FAQs

What do you put in a brisket wrap? ›

SADLER'S SMOKEHOUSE® Saucy BBQ Brisket Wrap is good both hot and cold. It takes very little time, and is a great lunch on the go. Just chop the brisket up onto a warm tortilla with some of SADLER'S SMOKEHOUSE® Original BBQ Sauce, mayo, and toppings!

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.

Wrapped or Unwrapped? It's Your Brisket, You Decide. If you don't have a set deadline for finishing your brisket, and you like an extremely smoky, crunchy bark, you might prefer cooking your brisket unwrapped. The unwrapped brisket will take on more smoke, creating a thicker, drier bark on the exterior of the 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.

Butcher paper not only prevents over-steaming but also protects the meat from the full impact of the smoker. Butcher paper will soak up the grease from a brisket as well, and since it's breathable, it allows more smoke to pass through than foil, leaving the meat with even more flavor.

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.

Many pitmasters recommend wrapping the brisket once it reaches the desired level of smoke absorption or when it hits the "stall" phase, typically around 160-170°F (71-77°C). Wrapping too early may hinder bark formation while wrapping too late can result in excessive moisture loss.

Close the lid and smoke until an internal thermometer reads 165 degrees F (usually takes around 8 hours). On a large work surface, roll out a big piece of Reynolds Wrap^® Heavy Duty Foil and center your brisket in the middle. Wrap the brisket by folding edge over edge, creating a leak-proof seal all the way around.

How often do you spritz brisket? ›

Keeping a water pan in the smoker is the best way to retain moisture. After the first 2-3 hours start spritzing your brisket with water, apple juice, hot sauce or apple cider vinegar every 30 minutes to an hour. This helps keep it moist and stops it from burning.

By adding my own flavor profile of onion powder, garlic powder, smoked paprika, and ground coriander to the salt and pepper base, this rub beautifully compliments the richness of beef without being too overpowering. The most important part of this rub is the pepper and salt.

Aluminum Foil: While not as breathable as butcher paper, aluminum foil can be used as a last resort. It provides an excellent seal, locking in moisture and speeding up the cooking process.

Test for doneness.

The ideal temperature of a properly smoked brisket is 195°F, but keep in mind that the internal temp of the brisket can increase by 1 degree even after it's been removed from the grill. The last thing you want is to overcook your brisket, which results in dry, chewy meat.