Brisket- When to foil? Why 160-170 range?


 
T

Tim Holz

New member
I understand the multiple reasons why one would choose to foil a brisket, I do not however understand why most people advise that foiling of the brisket take place in the range of a 160F-170F internal temp in the flat (whether cooking LnS or HH) and keeping the brisket in the foil until it is done (some choose to finish out of the foil to firm the bark back up).

What would be the negative consequences of foiling at a higher internal temp? There have been occassions (usually on over night LnS cooks where I awoke to find my brisket internal temp in the 170 to low 180's). When this happens, sometimes I just cook it until done w/o foiling and other times I foil it immediately and continue cooking until done. Either way, I have not been able to tell the difference in the texture and taste... both ok. I cook whole packers usually about 12# average - from RD and usually Choice grade.

Other than controlling for time in smoke, color, and bark formation, why is there such a high sense of urgency to foil in the 160-170F range?

Any insight would be appreciated as I usually "freak out" if my brisket creeps above 165F before foiling
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Tim,first of all,welcome to the forum! Secondly,why foil? I've never foiled a brisket or butt,except after it's done to rest. Never fails.
PS- don't be afraid to go out of your comfort zone. Let your meat,and mind,be free!
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i foiled my first two. seemed it was to much trouble. tried not foiling and liked it a lot better. just me. i start probing at about 195 or so.
 
Tim, welcome to the forums. I cook my brisket HH and compete. I foil after 2 hrs regardless of meat temp. It works, that is enough for me. Objectively one foils before or at the Stall, this blows you thru the stall in most instances. Many do not foil and do just fine.
I like to sleep at comps and do not use temp control devices, HH works and foil also.

Cook yer Briskey as you wish. Bottom line is cook till done and eat till gone.

Mark
 
Tim, the only time I foil brisket is when I'm doing a high heat cook. Love gathering those juices that would normally just "slip" away when you don't foil
 
Thanks for the feedback guys.

When cooking LnS I have had good success with, and w/o foiling. Personally, when I foil it is to control for the bark color, texture, and flavor, and not necessarily to drive through the stall (although foiling does do that). During a comp, I also may foil if I am running out of time prior to the turn in.

Just evaluating cooking options on brisket and appreciate everyone's feedback. It seems that many Posters/Contributors on this site say that if you are going to foil, you need to do so at an IT of about 160-170F in the flat. Failing to do so (according to some Posters) produces lesser results... just wondering why.

What is so magical about foiling at the 160-170F mark? Why would foiling at a higher IT (if one would choose to do so) produce inferior results as so many seem to either imply, or believe?
 
Tim,

Welcome!

People foil at that temp range because that is when the stall generally occurs- a very looooooong process where the internal temp of the meat seems "stuck" because of the evaporative cooling taking place at that time. And then, when the stall ends, the temp tends to march up again, in a fairly linear way.

So foiling after the stall defeats the purpose of foiling for most people- to push through the stall more quickly- and it runs the risk of overcooking, because foil makes the meat cook faster, and after the bulk of the evaporative cooling has already taken place (during the stall) the meat can more easily overcook.

For a really good explanation on the stall and the purpose of foiling, see this:

http://www.amazingribs.com/tip...nique/the_stall.html

Some people think meat comes out better (more moist) if it's pushed through the stall more quickly, with the evaporation trapped against the meat (in the foil). Others don't see much difference. Some just like to speed the cook up that way.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">When cooking LnS I have had good success with, and w/o foiling. Personally, when I foil it is to control for the bark color, texture, and flavor, and not necessarily to drive through the stall (although foiling does do that). During a comp, I also may foil if I am running out of time prior to the turn in. </div></BLOCKQUOTE>

agree 100%. I would be skeptical of anyone specifying a time or temp to foil. As you expertly stated, foil is a tool to control color or modify your schedule. Foil can also control the surface moisture loss, but I doubt it does much to affect the interior moistness.
 
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