View Full Version : brisket help

08-28-2013, 06:51 PM
i am going to enter a kcbs comp next year going to do some test runs at what temp should i foil the brisket, or other meats

08-28-2013, 07:22 PM
Don't foil at a temp, but time. Generally, 4 hours is enough time in the smoke. Foil then.

08-28-2013, 07:29 PM
ok thanks

08-28-2013, 07:31 PM
I wrap in Butcher paper, and I go by color. When it is a little lighter than I want it to finish, I wrap.

Jason TQ
08-28-2013, 07:32 PM
Some folks foil by color as well.

08-28-2013, 08:17 PM
165 is a good temp to wrap.

08-28-2013, 09:34 PM
Be careful as to what answers you receive on a forum such as ours... You've alreadt received three different answers which probably confused you more than helped you...

Now the test: Which one makes the most or least sense to you ??



Internal Temp

PS : you may also receive responses of "don't wrap, use butcher paper instead of foil, or wrap based on appearance (not necessarily the same as color).

08-29-2013, 10:05 AM
I'll combine 2 of the 3 for you. I wrap (with foil) when I get the color I want.
That being said the internal temp is usually 165-170. Hope that helps.

Balls Casten
08-29-2013, 10:14 AM
who cares what it looks like if its dry?
all are probably wraping at the same time, just different indicators.
As a new cook I would suggest you watch your temps .. 160 to 170. Plus you can do that with a remote thermometer.

Just Pulin' Pork
08-29-2013, 10:53 AM
You have not even gotten into injection! That conversation will make your brain explode :-P

08-29-2013, 04:29 PM
Temp, color, and time....they all work....try them all out and see which one fits you style of cooking best. As of late I have been cooking by internal temp (165) since the color my cooker puts on brisket is pretty solid throughout the cook.

08-29-2013, 06:20 PM
how pounds are the ones u do?

dr pearl
08-29-2013, 06:50 PM
I've tried them all. You need to know your cooker 1st of all. Also depends on how much trimming you do. I trim a good amount and inject to keep that moisture. I don't need or want more than 3-4 hours of smoke regardless of internal temp, however, it seems I'm usually in the 150-160 range when I wrap. I don't really worry too much at this point what it looks like, I can fix that later. I don't want dry brisket. That's what I gear my program around and I have found a way to get good results by concentrating on that.

Red Valley BBQ
08-29-2013, 10:29 PM
When I cook by temp, I wrap around 155*.