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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-11-2009, 12:57 PM   #1
bproffer
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Default Quick help please! ...1st Brisket Question

I put a 15lb packer on at about 1230am. Now at 11, it is really close to being done, but we arent eating until 5~6. I have kept my pit temp right about 240~250 and it cooked a bit faster than I thought it would.

It has about 30min-1hr left to go on the smoker and I am going to need to foil and throw it in the cooler. I have 2 questions. I am planning on making burnt ends with the point and reserve a little to throw into some beans. Do I seperate the flat and point before foiling and putting in the cooler?

Also, When I foil, should I spray the brisket with anything (applejuice/vinegar mix?) before wrapping it and throwing it in the cooler?

Thanks!

Bryan

Last edited by bproffer; 07-11-2009 at 01:21 PM..
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Unread 07-11-2009, 01:21 PM   #2
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Been 1/2 hour and only 1 view? Ouch, everyone must be tending their smokers.
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Unread 07-11-2009, 01:35 PM   #3
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Me, I would seperate it before coolering. Get the burnt ends started.
I would probably spray or sprinkle with some apple juice or something like that before wrapping in foil.
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Unread 07-11-2009, 01:40 PM   #4
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Thanks! Thats what I was going to do if I didnt get any responses.
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Unread 07-11-2009, 01:50 PM   #5
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I would do what qman says but I'd use beef broth (not boullion).
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