Ever since I started smoking meats, I've ALWAYS wrapped my briskets. However, Goldees BBQ in Texas is paving the way for a new norm with their way of wrapping. Instead of wrapping in butcher paper after the brisket goes through the stall, they wrap in foil once the cook is complete and they are putting the brisket to wrest. I decided to give this method a try, as these guys know a thing or two about BBQ. It's not like they keep making Texas Monthly #1 for no reason right? 😂 If you've been curious about trying the "no wrap" method, you'll want to watch this cook. It may be a life changer!

Chapters:
00:00 Intro
00:35 Why Do We Wrap Briskets?
02:24 What We Are Trying Today
03:13 My Disclaimers
04:23 About This Brisket
05:20 3 Hour Check In
06:10 My Recent Brisket Problems
07:25 6 Hour Check In
09:56 9 Hour Check In
13:16 13 Hour Check In
14:21 Pulling and Resting
18:37 Taste Test
21:52 Final Thoughts

Here is the link to Part 1 of my "How To Cook a Brisket" Series:
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Here is the super secret rub I used for this brisket:
8pts Course Ground Black Pepper
3pts Kosher Salt
3pts Lawry's Seasoned Salt
1pt Garlic Powder

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