Originally Posted by BlueHowler
I did foil it at 165º and put back in the UDS with the temp holding at 250º. I just checked the internal temp and it was at 180º. I took the foiled brisket off and wrapped a large beach towel around it then placed in a cooler to rest.
I also made a mopping sauce to serve with it.
1 tbsp paprika
2 tsp fresh ground black pepper
2 tsp ground guajillo chile
1 tsp cumin powder
1 tbsp bacon fat
1/4 tsp granulated garlic
1 white onion chopped
2 large cloves garlic
1 bell pepper chopped
1 cup beer
1/4 cup ketchup
1/4 cup apple cider vinegar
3 tbsp Billy Gomers Cherry Chipotle BBQ sauce
2 tbsp sugar
1 tbsp molasses
2 cups beef stock
heat bacon fat and add onion, cook until translucent
add the garlic, bell peppers, and spices cook for two or three minutes
add everything else, stir, and simmer over medium heat for 20 minutes.
Dude, if you had that thing wrapped, you shouldn't pull til it's "buttuh tenduh", and disregard temps, BUT I've NEVER had one tender (in foil) at 180, no matter how long rested. If doing high heat w/ foil, I expect them to be over 200.
Oh, and a "mopping sauce" is for mopping while on the pit, not serving, though they can actually be the same thing, as in N. Carolina bbq sauce dip, which is mainly vinegar and pepper.