Quick Brisket Foil Question

STX Cue · 12-30-2011, 04:31 PM

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

Outnumbered · 12-30-2011, 04:43 PM

I've done both, but find it actually works better for me if I just take it straight to the cooler.

STX Cue · 12-30-2011, 05:24 PM

Thanks...it is headed that way now.

AustinKnight · 12-30-2011, 05:29 PM

^^^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

INmitch · 12-30-2011, 05:48 PM

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.

Bbq Bubba · 12-30-2011, 09:15 PM

With a Pitmaker smoker i would not even foil. Try it both ways but i think you'll be happier without.

Outstanding!

12-30-2011, 04:31 PM	#1
STX Cue Full Fledged Farker Join Date: 04-03-08 Location: Schertz, TX Downloads: 0 Uploads: 0	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 __________________ Pitmaker BBQ Safe UDS Ver 1.5, 90 gallon Super UDS Beat-up, rusted-out, still-cooking NB Bandera Some thing that says Brinkman on it

12-30-2011, 04:43 PM	#2
Outnumbered is One Chatty Farker Join Date: 09-18-11 Location: Smithville, Missouri, United States Downloads: 0 Uploads: 0	I've done both, but find it actually works better for me if I just take it straight to the cooler. __________________ Greg Vincent When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy.

12-30-2011, 05:24 PM	#3
STX Cue Full Fledged Farker Join Date: 04-03-08 Location: Schertz, TX Downloads: 0 Uploads: 0	Thanks...it is headed that way now. __________________ Pitmaker BBQ Safe UDS Ver 1.5, 90 gallon Super UDS Beat-up, rusted-out, still-cooking NB Bandera Some thing that says Brinkman on it

12-30-2011, 05:29 PM	#4
AustinKnight is One Chatty Farker Join Date: 08-23-10 Location: Austin Texas Downloads: 0 Uploads: 0	^^^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 __________________ \|HOOK'EM UDS\|MINI UDS\|22.5 WEBER PERF\|B&B\|OAK & PECAN\|DIGIQ\|TW8060\|THERMAPEN ORANGE\|Char-Griller Akorn\|Thin Blue Smokery\|

12-30-2011, 05:48 PM	#5
INmitch Full Fledged Farker Join Date: 04-28-09 Location: decatur, IN Downloads: 0 Uploads: 0	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. __________________ I'm simple and I can prove it!

12-30-2011, 09:15 PM	#6
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	With a Pitmaker smoker i would not even foil. Try it both ways but i think you'll be happier without. Outstanding! __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

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