juergenssmokehouse
Knows what a fatty is.
i am going to enter a kcbs comp next year going to do some test runs at what temp should i foil the brisket, or other meats
brisket help
- Thread starter juergenssmokehouse
- Start date
Cayman1
is one Smokin' Farker
Don't foil at a temp, but time. Generally, 4 hours is enough time in the smoke. Foil then.
juergenssmokehouse
Knows what a fatty is.
ok thanks
landarc
somebody shut me the fark up.
I wrap in Butcher paper, and I go by color. When it is a little lighter than I want it to finish, I wrap.
Some folks foil by color as well.
NRA4Life
is Blowin Smoke!
165 is a good temp to wrap.
MilitantSquatter
Moderator
Be careful as to what answers you receive on a forum such as ours... You've alreadt received three different answers which probably confused you more than helped you...
Now the test: Which one makes the most or least sense to you ??
Time
Color
Internal Temp
PS : you may also receive responses of "don't wrap, use butcher paper instead of foil, or wrap based on appearance (not necessarily the same as color).
Now the test: Which one makes the most or least sense to you ??
Time
Color
Internal Temp
PS : you may also receive responses of "don't wrap, use butcher paper instead of foil, or wrap based on appearance (not necessarily the same as color).
INmitch
is one Smokin' Farker
I'll combine 2 of the 3 for you. I wrap (with foil) when I get the color I want.
That being said the internal temp is usually 165-170. Hope that helps.
That being said the internal temp is usually 165-170. Hope that helps.
Balls Casten
is Blowin Smoke!
who cares what it looks like if its dry?
all are probably wraping at the same time, just different indicators.
As a new cook I would suggest you watch your temps .. 160 to 170. Plus you can do that with a remote thermometer.
all are probably wraping at the same time, just different indicators.
As a new cook I would suggest you watch your temps .. 160 to 170. Plus you can do that with a remote thermometer.
Just Pulin' Pork
is one Smokin' Farker
You have not even gotten into injection! That conversation will make your brain explode 
dano
is one Smokin' Farker
Temp, color, and time....they all work....try them all out and see which one fits you style of cooking best. As of late I have been cooking by internal temp (165) since the color my cooker puts on brisket is pretty solid throughout the cook.
juergenssmokehouse
Knows what a fatty is.
how pounds are the ones u do?
dr pearl
Knows what a fatty is.
I've tried them all. You need to know your cooker 1st of all. Also depends on how much trimming you do. I trim a good amount and inject to keep that moisture. I don't need or want more than 3-4 hours of smoke regardless of internal temp, however, it seems I'm usually in the 150-160 range when I wrap. I don't really worry too much at this point what it looks like, I can fix that later. I don't want dry brisket. That's what I gear my program around and I have found a way to get good results by concentrating on that.
Red Valley BBQ
is one Smokin' Farker
When I cook by temp, I wrap around 155*.
