STX Cue
Full Fledged Farker
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
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