Originally Posted by grilling24x7
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?
Brisket is done when it is probe tender, no matter what the temp.
Has nothing to do with foil or not.
When a probe slides in easily, put it aside to rest for an hour or more and enjoy.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
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