Brisket question about foiling

[Bryan J]

I am cooking 2 butts that are 8lbs each and a 6 lb briskett flat

I was going to cook at the same time, butts on top, briskett on bottom. 250 - low and slow.

When people talk about foiling the briskett, is foiling meant as wrapping the the briskett the same way as when you take it off and place in a cooler to rest - i.e. wrap it tight?

Thoughts on wrapping this briskett since I am cooking 2 butts at the same time?

Thanks

 

[Mickey Murphy]

Hey Bryan,

Thats what it means. If you are gonna wrap it, wrap it around 160-165 until about 190 or it is fork tender. You might want to unwrap it a little earlier to get your bark darker. But wrap it in foil and put it back on the smoker around 160-165 internal.

 

[j biesinger]

dont wrap too tightly and give yourself a double layer on the bottom. the foil will collect liquid thrown off from the brisket, you want room to accommodate it, and you don't want to lose it by springing a leak. This juice is liquid gold and being able to recover it is a nice perk of adding foil to your protocol.