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View Poll Results: Once on the pit, does your brisket ever get foiled?
YES 87 85.29%
NO 15 14.71%
Voters: 102. You may not vote on this poll

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Unread 09-25-2006, 11:22 AM   #1
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Default Does your Cooking or Cooked Brisket EVER see foil?

This topic has been discussed before of course, many times, but peoples' points of view change in time, so I would like a current snapshot on opinions.

The question is:
For a typical cook, once your brisket goes in the pit, does it ever see foil either during or after the cook.
This is a YES/NO question, purposefully.
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Unread 09-25-2006, 11:27 AM   #2
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"EVER / During or AFTER"


I always foil/cooler when done.. to hold it and let it rest/finish


not always when cooking.. only if i need to.
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Unread 09-25-2006, 11:28 AM   #3
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Poobah, looks like you edited your post I was going to reply to. I specifically did not want a "sometimes" answer in the poll. If you do it "sometimes", your answer is "YES".

(FWIW, I'd love to hear the "sometimes" reasons in the replies, just not the poll)
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Unread 09-25-2006, 11:30 AM   #4
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Always. Foil make brisket good. yum yum
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Unread 09-25-2006, 11:36 AM   #5
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Yes while cooking and after.
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Unread 09-25-2006, 11:42 AM   #6
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Never, ever, nope.
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Unread 09-25-2006, 11:46 AM   #7
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Mine will spend some time in foil. How long depends on size and temp.
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Unread 09-25-2006, 12:18 PM   #8
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Only after it's been pulled from the smoker, to rest.
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Unread 09-25-2006, 12:19 PM   #9
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Quote:
Originally Posted by G$
Poobah, looks like you edited your post I was going to reply to. I specifically did not want a "sometimes" answer in the poll. If you do it "sometimes", your answer is "YES".

(FWIW, I'd love to hear the "sometimes" reasons in the replies, just not the poll)

yup, after I re-read your question I realized my answer was off base and u intentially left out the "sometimes". So i re-typed it..

My explanation of 'sometimes"..
I prefer not to foil during cooking. Only reason i would foil would be to either: 1 - Hurry things up a little or 2 - its STUCK for to long and wont break..

If its foiled becase its stuck, i may remove it from the foil as soon as it breaks and temps start climbing again. that depends on how much juice it let out. if its loaded in juice, i leave it foiled to finish.. If it hasnt released much, i put it back in the pit naked. if its really full, it usually means its near done, or will be soon.. probably becase its 'braising" in the foil.


BUT.. i like to foil when its done and cooler it for a few hours. I try for at least 2, but dont always have the willpower. I never removed it from the pit, rest uncovered and then sliced it. Just never was in that much of a rush.





so, becase you said "ever" and Before OR AFTER.. i answered sometimes.
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Unread 09-25-2006, 12:25 PM   #10
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I have been doing more foil with my briskets this year and my score have not been as good. I think Im going to forget the foil next season and see what happens.
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Unread 09-25-2006, 12:38 PM   #11
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16 poll replies, and the response are shaping up about like I expected.
14 YES
2 NO
Actually, I expected even less "NOs" relative to YES, but we will see as more data comes in. For what it is worth, I think have used foil either during or after virtually every brisket I have ever cooked, whether flat or full packer. I am vowing to change this and try my next several without foil at any part of the process.

I am no expert at this tricky cut of meet by any stretch, but I am rarely satisfied by the outcome, and it is often a 'mushy bark' that annoys me the most. (In other words, if I am lucky enough to have an acceptable level of moisture in the thing, I invariably suffer through with mushy bark. I am looking for perfection ... and I am a far way off!!!)
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Unread 09-25-2006, 12:39 PM   #12
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I said "YES" - however I don't actually foil when I wrap, I use film. I use the foodservice film, and wrap it, then cooler it for at least 2 hrs.
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Unread 09-25-2006, 01:01 PM   #13
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I foil after pulling it off, to rest in the cooler.
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Unread 09-25-2006, 01:16 PM   #14
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i tried that foodservice film..

Quite the fight it puts up... and me having the patients of pitbull, the wrap usually wins and gets thrown out.... or is that looses??
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Unread 09-25-2006, 01:30 PM   #15
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Quote:
Originally Posted by G$
I am no expert at this tricky cut of meet by any stretch, but I am rarely satisfied by the outcome, and it is often a 'mushy bark' that annoys me the most. (In other words, if I am lucky enough to have an acceptable level of moisture in the thing, I invariably suffer through with mushy bark. I am looking for perfection ... and I am a far way off!!!)
Stick it back in a hot cooker(300 +) with a little sauce on it and firm that bark back up. Works for me anyway.
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