To foil or not to foil?


 
Andrew Binkard

Andrew Binkard

New member
I have a 15 lb packer on the WSM right now. Currently it's about 8AM and it's been on since 10PM last night. The temp has been steady around 225 although it did spike to 270 around 4AM.

Currently the brisket is stalling at 169 in the flat.

Question is: Will I end up with a dry brisket if I don't foil? I have all the time in the world today.
 
I would foil, along with little beef broth or stock, maybe half-cup or so. That said, I've only done 5 briskets, but after my second one I started foiling with some liquid..I get much better results.
 
Sheila Cochran said:
I would foil, along with little beef broth or stock, maybe half-cup or so. That said, I've only done 5 briskets, but after my second one I started foiling with some liquid..I get much better results.
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Ditto what Sheila said. I have only done 3 but foiled all 3 times.
 
I know I'm way too late but curious to know how you made out? I think your stall was pretty normal for that time and temp.
 
Gary S said:
I know I'm way too late but curious to know how you made out? I think your stall was pretty normal for that time and temp.
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I took the brisket off at 1:00PM, totaling 15 hours for the cook. The temps averaged about 196 throughout. The point was butter, the flat was cold butter.

It turned out really well. Sadly there's no photographic evidence as people were stealing slices and ribs as soon as I cut them.

It was by far my best cook. The brisket didn't compare at all to those I've done previously on the kettle. Everyone had a serious case of the "itis" after the ribs and brisket were destroyed.

Still wondering how to get the flat a little more moist. The intramuscular fat rendered very well, and the brisket was pulling apart very easily, but the flat was still not quite as moist as I wanted it to be.
 
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