The BBQ BRETHREN FORUMS. - View Single Post - Foiled brisket internal temp > 205

grilling24x7 · 11-25-2012, 10:29 AM

Imagine a small brisket flat (4-5 lbs), smoked for a few hours then foiled with a brisket marinade. Temperature is slowly climbing. What happens to the brisket as it gets over the 200-205-210 area.

It's foiled with a good cup of marinade so it seems hard to believe it will dry out. Will it turn to mush? Pulled brisket flat maybe?

Anyone ever done this?

John

11-25-2012, 10:29 AM	#1
grilling24x7 Full Fledged Farker Join Date: 05-17-11 Location: Baltimore, Maryland Downloads: 0 Uploads: 0	Foiled brisket internal temp > 205 - What happens? Imagine a small brisket flat (4-5 lbs), smoked for a few hours then foiled with a brisket marinade. Temperature is slowly climbing. What happens to the brisket as it gets over the 200-205-210 area. It's foiled with a good cup of marinade so it seems hard to believe it will dry out. Will it turn to mush? Pulled brisket flat maybe? Anyone ever done this? John __________________ Weber Performer 18.5" WSM UDS build: http://grilling24x7.com/UDS1.shtml http://www.grilling24x7.com