Brisket

[slat]

Hey do you guys foil wrap your briskets? If so at what temp or after what amount of time? Any other things that I may need to know?

[BBQchef33]

I Wrap at 185 and bring to 200, then cooler it for an hour or 3. Go to the file section, Rubs & marinades etc... get TK's Brisket for instructions. (this link may work).

http://www.bandera-brethren.com/index.php?module=recipes&func=display&lid=20&pid=5

also, if your in no hurry, last one I did finished at 1AM, so I left it in a warm oven overnight. Oven was set on "Warm"- 130-140. Left in the thermometer and 8 hours later, the brisket was still at 140. It was probably the most tender I've done, but also cooked for near 30 hours.

[slat]

Thanks Phil

[chad]

I do about the same as Phil -- 165 or so then foil to about 200 -- then into the cooler until I have to slice it! :D With a good rub and plenty of mop all you have to do is pay attention to the thermometers!!

Pork fat may rule but brisket is the benchmark most of us use for how well we 'que!! :D