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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-30-2011, 04:31 PM
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#1 |
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Full Fledged Farker
Join Date: 04-03-08
Location: Schertz, TX
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Quick Brisket Foil Question
Hello all...
For the first time in more than 25 years of cooking barbecue I have foiled a brisket today. Being from Texas, I found the moniker "Texas Crutch" offensive and therefore refused to use foil for anything barbecue related. I don't need a crutch to make my food taste good. On the flip-side, when I picked up my new pit from Pitmaker, they said they foil after a couple of hours, so I thought I might try it out. The old dogs can try new tricks, I guess...even if learning is beyond us. Back to the question...does the brisket return to the smoke like ribs in the 3-2-1 or do I just pull it when it is ready and cooler it? Any tips would be greatly appreciated. Steve
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Pitmaker BBQ Safe :becky: UDS Ver 1.5, 90 gallon Super UDS Beat-up, rusted-out, still-cooking NB Bandera Some thing that says Brinkman on it |
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12-30-2011, 04:43 PM
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#2 |
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is Blowin Smoke!
Join Date: 09-18-11
Location: Smithville, Missouri, United States
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I've done both, but find it actually works better for me if I just take it straight to the cooler.
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Greg Vincent When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy. |
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| Thanks from:---> |
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12-30-2011, 05:24 PM
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#3 |
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Full Fledged Farker
Join Date: 04-03-08
Location: Schertz, TX
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Thanks...it is headed that way now.
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Pitmaker BBQ Safe :becky: UDS Ver 1.5, 90 gallon Super UDS Beat-up, rusted-out, still-cooking NB Bandera Some thing that says Brinkman on it |
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12-30-2011, 05:29 PM
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#4 |
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is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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^^^I'm with outnumbered kinda, I use butcher paper when it's prob tender and rest it in a cooler for 2 hours. I don't like to use foil while cooking brisket cause it farks up the bark.
Sent from my SGH-T959 using Tapatalk
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Pitmaker Magnum Snipper * UDS* Copper Kettle |
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12-30-2011, 05:48 PM
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#5 |
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is one Smokin' Farker
Join Date: 04-28-09
Location: decatur, IN
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I wrap between 155*-165* depending on color then straight to the cooler when butter feel. Rest 3-4 hrs. I don't want any 'bark'. Not that there's anything wrong with bark but it's hard to get a good clean slice if there is to much.........DISCLAIMER........I only cook briskies for comps though.
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Fowl Butt BBQ..Chitload of smokers, Wife, dog. "I'm simple n I can prove it" |
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12-30-2011, 09:15 PM
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#6 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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With a Pitmaker smoker i would not even foil. Try it both ways but i think you'll be happier without.
Outstanding! 
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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