I Foiled My Brisket and my Butts!

[thunter]

Hey y'all,

I did a catering gig last week that included brisket and pulled pork. The brisket was an 11-pounder and the two butts were 8 pounds each. About 12 hours into the cook at 225* to 230*, the brisket was at 170 and the butts were at 173. I knew I was going to run into a time crunch if I did not make up some time so I got out the heavy duty foil, double wrapped the brisket and the butts, reinserted the probes through the foil, cranked the heat up to 265* and let'em go. It only took a couple of hours or less for the brisket to reach 195* and the butts to reach 205*.

I always foil my ribs using 3-2-1 or some variation, but never brisket and butts. The meat was tender, juicy and the guest completely devoured the brisket! The pork went bye-bye too but not until the brisket was history. Here are some pics...

The Brisket...


The Pork...

 

[Bentley]

Ahhh...nothing like the Texas crutch!

 

[backyardchef]

Nice job....Sometimes it's more about getting it done than getting it perfect. If the folks paying for it like the food, then what's the harm?

 

[cayenne]

I guess it is just me, but, I've never been able to get my briskets to be tender enough without foiling them....always too tough if I don't do it.

I discovered 'foiling' and also putting into the chest after cook...from this list. My BBQ has been 110% better than before ever since then.

Simple secrets that work!!

c

 

[Norcoredneck]

Curious how many Grand Champions foil? :biggrin:

 

[The_Kapn]

Curious how many Grand Champions foil? :biggrin:

I doubt that any of them do.

Rumored to just be a fad and will ruin "true BBQ" by most experienced cooks lately :lol:

I would not recommend foiling in Competitions to any team, especially here in the SE :wink:

TIM