high heat help!

[chris vukasinovic]

Hey everyone,
I'm doing my first high heat flat today. I heard that you can unwrap at 180 and continue the cook to get a good bark. When I did this the temp went down several degrees and it's taken an hour to get it back to 180. Was this a mistake? Should I rewrap or will I still get a moist brisket?

 

[LarryR]

Chris I think you're probably just fine. I've had cuts of meat drop temp on be before, did you move your probe from where it was while foiled? That's probably it. I'd start checking for tender now though, don't go by temp to determine when she's done. HTH.

 

[Bill Spearman]

I would wrap with a little juice added, since bark on brisket is not a biggy with me. Tender, moist meat is my goal and foil helps that.

 

[K Kruger]

Unwrapping at 180 isn't something I'd advocate. In fact, I do not recommend temping brisket at all once it is foiled.

I don't bother, but if you're looking to re-establish some bark texture take it to shy of tender first, then open or unwrap and return to the grate.

 

[Bryan S]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Unwrapping at 180 isn't something I'd advocate. In fact, I do not recommend temping brisket at all once it is foiled.

I don't bother, but if you're looking to re-establish some bark texture take it to shy of tender first, then open or unwrap and return to the grate. </div></BLOCKQUOTE>
I'm with Kevin here, once foiled temps are irrelevant. I know he doesn't temp them at all from start to finish, he goes by time as when to foil. I temp and foil flats at 160º and packers at 165º.
Not sure where you read to un-foil at 180º? And at what temp did you foil? But as Kevin mentioned you can unwrap and firm up at the very end, I don't usually do so, but have done it a few times and found it was more work that it was worth. YMMV
EDIT: Chris, incase you haven't seen it here's the link to the High Heat Brisket thread. .