Im cooking for another fund raiser to be held on Aug 12. Today was the only day I had available to cook but it should hold in the freezer until the event. Anyway, my wife and her group are wanting to serve chopped beef sandwiches this time so 3 briskets are on and I've thrown on 3 slabs of ribs for us. Meat+heat&smoke+time=magic! An oak coal base with a little cherry wood on top. The payload!
The ribs were ready for a little glaze. Made a glaze of 2 parts Head Country BBQ sauce and 1 part raspberry chipotle sauce. Now I'm fighting the rain! Dang!
I'm in the home stretch. The briskets are out of the paper. I'll let the bark firm up for about an hour and they'll be done.
Wrapping in foil is known as the "Texas crutch" and it sort of allows the meat to braise and get tender without drying out. Unwaxed butcher paper does the same thing to a certain extent but allows the meat to "breath" a little more and doesn't make the bark as mushy.
Thanks bud! A neighbor of my parents smoked a brisket for over 12 hours but no idea if he wrapped it. Either way it was delicious and I was still picking my teeth the next day!