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View Full Version : Brisket; Foil or Not


Midnight Smoke
07-20-2008, 12:44 PM
Got the 15lb'r on at 8:30 last night, been on the EGG at 225 for 14 hours now. Point and Flat within a couple degrees of each other, about 170. 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 185 and start the doneness checks.

This one looks and smells great so far, don't want to blow it in the last mile.

Thanks!!!!!!!!

gpalasz
07-20-2008, 12:49 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

BBQ Grail
07-20-2008, 12:51 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.

Larry Wolfe
07-20-2008, 02:17 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.

mbshop
07-20-2008, 05:01 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.

1_T_Scot
07-20-2008, 09:40 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, 10:08 PM
I dont foil, I like that crispy bark.

Wesman61
07-20-2008, 10:09 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.