View Full Version : Brisket; Foil or Not
07-20-2008, 01:44 PM
Got the 15lb'r on at 8:30 last night, been on the EGG at 225º for 14 hours now. Point and Flat within a couple degrees of each other, about 170º. Point set toward the hotter spot on the EGG.
Fat side up, never flipped.
At 10 hours laid a Banana leaf over the Fat Slab (What the heck).
What do you all do, foil or not. I plan on taking it to about 185º and start the doneness checks.
This one looks and smells great so far, don't want to blow it in the last mile.
07-20-2008, 01:49 PM
I use to foil, now I do not. I love the bark on the brisky thats not foiled. I use to believe my brisket would be dry w/out foiling them..found it this was not true. So...no foil here
07-20-2008, 01:51 PM
Wether to foil or not is such an individual thing. Sometimes I do, sometimes I don't. My family tends to like a brisket with a lighter, softer bark. If I foil, I get that. Or so it seems.
07-20-2008, 03:17 PM
Wether to foil or not is such an individual thing. Sometimes I do, sometimes I don't.
I agree! But with that said I foil 95% of the time. By foiling I can pretty much guarantee the finished product. Without foiling my results vary, still good, but not the same consistency I get with foiling.
07-20-2008, 06:01 PM
i tried foiling once. came out great but the bark wasn't the same so i don't foil anymore. i foil ribs depending on how they look. i foil if they look like they are drying out a bit early.
07-20-2008, 10:40 PM
I haven't foiled until my last one and it turned out great! Foiled at 195 for 2 hours napping.
ON THE FARM
07-20-2008, 11:08 PM
I dont foil, I like that crispy bark.
07-20-2008, 11:09 PM
I foiled My roast today about half way through. I put it on at 4:00am and foiled it at 11:00am. Took it off at about 5:00pm. Turned out great.
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