Thread: Dry Brisket
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Unread 02-09-2009, 09:08 AM   #10
bigthirsty
Knows what a fatty is.
 
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Quote:
Originally Posted by Cliff H. View Post
Depending on the smoker, the brisket may benefit from being foiled. I have had several test briskets in the past year. Non have turned out the way I wanted them to.

One thing I have consistently noticed is that I hate the texture of a foiled brisket bark but love the texture, bite and tenderness of a foiled brisket.

I don't know of one brisket that I have cooked unfoiled that was probe tender at 195. They all have been above 200. More like 205-215 if you get down to it.

A 2-3 hour rest does lots of good. I wouldn't skip it.
And see thats what I was going for.. an unfoiled brisket with a nice bark.. I think I just blew my champagne cork a little too early on this one..

darn me and my impatience!!!!
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