Foiling Briskets - Are you guys adding anything to it?


 
D

Darryl.O

TVWBB Member
Plan to try this foiling method for the first time this weekend. I see that most foil around 160-170 (although I read that Harry Soo foils @ 150!).

I'm just curious if everyone is foiling the briskets as-is, with extra rub, with liquid (water, apple juice, mop), etc. If with liquid, how well does the bark stand up to it?

Thanks!
 
When I foil my briskets, I usually give it another spray of apple juice, that seems to work well for me.
 
I'm planning on hitting mine with some beef stock as it goes into the foil. I've added water in the past from a recipe in the Big Bob Gibson cookbook and it was very good. Might go 1/2 and 1/2 this one see if it makes a difference.
 
I now put my brisket in a disposable pan with foil on top . A lot easier to handle. Usually I add some liquid,just whatever I have. Bark does not fare too well in the braising environment.
 
I'm a newbie and have only smoked one brisket. But, I added about 1/2 cup to the foil (mix of mostly apple juice with some apple cider vinegar, pan drippings, garlic powder) at the 160ish mark. The final product was pretty tender but agree the bark was soft and crumbled off easily. The best part was having that final au jus for dipping the slices later.
 
Agree, I just did a high heat brisket and placed the meat into an aluminum foil pan then covered with Reynold's wrap. Had two cups of fluid when I pulled it off the smoker... no need to add anything unless you're going for a flavor profile
 
The foiling of said brisket depends on the fat cap, and wether you are cooking a true brisket, or just a piece of a brisket. Depending on what my brisket looks like, I'll foil between 150º - 165º. So what you got?
icon_biggrin.gif
I don't add squat to the foiled brisket.
 
You must log in or register to reply here.

 

Back
Top