Brisket High Heat, Do I really need to foil it?

[Dan Ralph (NJ)]

Hi, I enjoy reading this forum very much and appreciate the different opinions and techniques.

Quick question -- I have not tried smoking a brisket using high heat before and plan on trying one this weekend. My personal preference is not to foil it, for whatever reason... Using high heat, will i get a similiar result without foil? Will the cooking time increase significantly past the 4-5 hr mark without foil? My past briskets were all low heat, full day affairs, and for the matter of time...4-5 hrs really appeals to me.

Thanks for the advice.

 

[K Kruger]

If you cook HH at typical temps (for me, 335-375 or a bit higher) yes, you need to foil. If you don't you risk over cooking the exterior long before the interior is finished.

The cooking dynamics improve considerably when one foils, high heat or not.

 

[Bryan S]

As Kevin K said if you are doing a HH Brisket,
absolutely you must foil it if you wish to chew/eat said HH brisket.

 

[Darrell O]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dan Ralph (NJ):
My personal preference is not to foil it, for whatever reason... </div></BLOCKQUOTE>

Don't fear the foil-it is your friend.

 

[r benash]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">

Don't fear the foil-it is your friend. </div></BLOCKQUOTE>

Amen - don't listen to any of that silly "foil crutch stuff". Foiling is intrinsic to HH brisket method.

It's also a great tool for reasons Kevin mentions in general. Learn how to use it.

And - Bryan has forgotten more HH brisket cooks than a lot of us can remember