Henry Joe Peterson
TVWBB Super Fan
I'm going to come clean here and admit to doing the unthinkable. I'm going to break down and use the ol' "Texas Crutch." I'm going to try foiling my next brisket.
Why?
Well, we're having a potluck at the office Friday and all I can seem to get my hands on is Select grade briskets. They tend to be tougher and take longer to cook and have a higher risk of drying out.
Plus, I just want to try something different for use when I compete.
SOOOO..... Who here foils their brisket? At what point do you start? And for how long?
Any and all tips are mucha appreciated.. including "DON't DO IT YOUR TRAITOR!!!" /infopop/emoticons/icon_biggrin.gif
Thanks gang!
Why?
Well, we're having a potluck at the office Friday and all I can seem to get my hands on is Select grade briskets. They tend to be tougher and take longer to cook and have a higher risk of drying out.
Plus, I just want to try something different for use when I compete.
SOOOO..... Who here foils their brisket? At what point do you start? And for how long?
Any and all tips are mucha appreciated.. including "DON't DO IT YOUR TRAITOR!!!" /infopop/emoticons/icon_biggrin.gif
Thanks gang!