“Never use kiln-dried wood” - can you talk about why? I saw you referenced it in relation to the bark, but just looking to understand this part!
“If that won’t get you done on time, you can wrap the brisket in butcher paper anytime after about 160°F internal to shorten the stall.” - do you leave it wrapped the rest of the smoke, or only until you escape the stall?
The primary reason I say not to use kiln dried wood is that it much drier, usually, than wood that was just seasoned in an outdoor stack. Kiln dried wood can contain as little as 5% water and it is more expensive, also. Wood that has 25%, give or take, water, is going to produce smoke with bigger molecules, which will stick to the meat better. I find that I get little to no smoke flavor with most commercial kiln dried wood.
As far as wrapping to power through the stall, just leave it wrapped to the end. It won’t make any huge difference and the wrap continues to speed your cooking.
I received Franklin Barbecue as a gift a couple of years - the first family dinner request was to make The Tipsy Texan (pg 188), oh man, are they good!
“Never use kiln-dried wood” - can you talk about why? I saw you referenced it in relation to the bark, but just looking to understand this part!
“If that won’t get you done on time, you can wrap the brisket in butcher paper anytime after about 160°F internal to shorten the stall.” - do you leave it wrapped the rest of the smoke, or only until you escape the stall?
The primary reason I say not to use kiln dried wood is that it much drier, usually, than wood that was just seasoned in an outdoor stack. Kiln dried wood can contain as little as 5% water and it is more expensive, also. Wood that has 25%, give or take, water, is going to produce smoke with bigger molecules, which will stick to the meat better. I find that I get little to no smoke flavor with most commercial kiln dried wood.
As far as wrapping to power through the stall, just leave it wrapped to the end. It won’t make any huge difference and the wrap continues to speed your cooking.
I received Franklin Barbecue as a gift a couple of years - the first family dinner request was to make The Tipsy Texan (pg 188), oh man, are they good!
that is one fantastic sammich!