craig hess
TVWBB Fan
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Necessary? No. It can be the difference between success and failure in some cases though. It depends on the flat, the cooking conditions, and how on it the cook is. Foiling changes the cooking dynamics, upping efficiency considerably.
I don't cook flats pretty much as a rule, but I usually recommend foiling them because, again, depending on the variables above (especially the flat itself), it's not hard for one to screw up. This can be rather discouraging, especially to those new to cooking brisket. </div></BLOCKQUOTE>
Kevin and Noe-
thanks for the feedback/advice...i haven't done alot of brisket in the past, mainly because of price (which is going to change now that i'm a costco member) and I've never been one to foil my ribs so I had to ask to see if I might be missing something...
btw- i did a 7 pound brisket this weekend, foiled at 160, and was just as pleased with the results, so i'm going to stick with foiling for awhile...i took pics of the cook, so going to try and post this week
Necessary? No. It can be the difference between success and failure in some cases though. It depends on the flat, the cooking conditions, and how on it the cook is. Foiling changes the cooking dynamics, upping efficiency considerably.
I don't cook flats pretty much as a rule, but I usually recommend foiling them because, again, depending on the variables above (especially the flat itself), it's not hard for one to screw up. This can be rather discouraging, especially to those new to cooking brisket. </div></BLOCKQUOTE>
Kevin and Noe-
thanks for the feedback/advice...i haven't done alot of brisket in the past, mainly because of price (which is going to change now that i'm a costco member) and I've never been one to foil my ribs so I had to ask to see if I might be missing something...
btw- i did a 7 pound brisket this weekend, foiled at 160, and was just as pleased with the results, so i'm going to stick with foiling for awhile...i took pics of the cook, so going to try and post this week