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Unread 04-04-2011, 10:59 PM   #13
BlueHowler
is one Smokin' Farker
 
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Join Date: 07-28-10
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When I did beef brisket in the oven at restaurants that I worked at I always foiled at around 165 internal temp and added some beef broth then finished at around 195 followed with a rest.

After I built a UDS I cooked my first brisket and foiled just like I did at the restaurants. My next brisket I did not foil and it was way better than any foiled brisket I'd done in the past. It was just as moist but with a very flavorful crispy bark so I've cooked all of my briskets ever since with out using foil and never had a problem.

It was the same with pork and beef ribs I tried foiling but just prefer the flavor of the bark straight up no foil.
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