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Trying foiled brisket


 
LarryR

LarryR

TVWBB Diamond Member
OK, many of you probably know my history with briskets . . . I cannot do them!!! Anyway, I'm a glutton for punishment and I'm going to try one again this weekend, I think I can hear the BBQ gods laughing as I type. This time I'm going to try foiling at 165. So here's my question; on average, how much time should I plan on from 165/foil to fork tender at 225 and choice 10.5 (pre-trimmed) cut? I know every cut of meat is different but generally speaking. Here's why I ask, I'm wanting to serve during half time of the Pats route of the Jags tomorrow. Half time should be around 7:00 p.m Pacific time. Thanks in advance for the advice. Next stop if this one doesn't turn out is high heat, I will not let a brisket beat me!!!
 
I can't help you with the exact amount of time it will take to go from 165 to done since I cook brisket at high temps (325-ish). I'm sure someone will be able to help you out on that.

What I can tell you is that you can hold the brisket in a cooler for 3-4 hours with no problem (I actually think it makes for a better finished product to hold it this long). So, once you get an idea of how long it should take, I would alter your schedule so that the brisket is done around 4:00. Since you're on such a tight serving schedule, I think this is the best way to go. It also gives you a little bit of working room. Just in case it takes a little longer than expected.

Good luck!
 
Yea I'm planning on holding in the cooler but only feel comfortable holding up to 4 hours. Which rules out an overnight smoke. My plan was to put her on around 6:00 a.m. and shoot for done around 5:00 p.m. then hold for a couple of hours. If I do overnight starting at say 12:00 a.m. I'll potentially expire in the cooler.
 
Larry,
I'd suggest moving your serving time back to about 5:30. After that, your guests will be bored with the game.
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might want to serve during the Packers game since Jax is going to win and all the Tom Brady worshipers will convert to Garrard's posse.
 
LOL, come one, so much chatter about the Pats, I'm really wanting info on this damn brisket, LOL. Actually, I think the Jags defense will really give the Pats a tough time. I'm looking forward to seeing Brady chased around for once. Should be a good game.

Anywho, how about this brisket guys? I know there are tons of guys out there who foil, on average what do you guess my time will be to get from 165 to fork tender on a 10.5 lb brisket at 225? Is there any "rule of thumb" like 20 min. per lb etc? Kevin, Bryan, Larry, Eric, Jim, Chris, Rita, on donner on dasher on dancer, on blitzen, LOL. Way too much french roast this a.m.

Got a late start so it will be interesting to see how long this girl takes. Woke up late and got her on at 7:45 a.m. Currently sitting at 43/brisket and 145 grate.

Please brisket gods, let me have one brisket that isn't prime for chili or nachos but will stand alone, be moist and delectable like everyone else's briskets. If not, next stop, high heat brisket cook.

As always, thanks in advance guys (and gals).
 
After foiling, start checking around 185-190* using the probe test, ie how much resistance is there when you insert and pull out the probe. There should be a little resistance, but not too much. If too much, keep on cooking and check maybe every half hour or so. When convinced that it passes the probe test, you might consider taking off the flat and continuing to cook the point to breakdown more of its fibers and fat.
Be careful handling that package of foiled brisket. There will be a lot of hot juice in it. Save that stuff, it's great on the finished product.
Also, when you foil, many go fat side up. Who am I to argue?
HTH, Dave
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Wm. Wynne:
might want to serve during the Packers game since Jax is going to win and all the Tom Brady worshipers will convert to Garrard's posse. </div></BLOCKQUOTE>
People who know me know that I am the world's worst predictor. If I say something, you can rest assured the opposite will happen. I wish the Jags good luck and lets have a clean and controversy free game. BTW, weather should not be a factor even with the late starting time. It's unseasonably warm here today and I'd guess at game time temp might be in the mid to upper 30's
Dave
 
Thanks Dave, so just like everything else we smoke, "its done when its done." I'm guessing it's going to take an additional 3 hours after foiling. I'll be sure to make a note of it.

I'm currently sitting at 148 internal and 221 grate.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR:
Thanks Dave, so just like everything else we smoke, "its done when its done." I'm guessing it's going to take an additional 3 hours after foiling. I'll be sure to make a note of it.

I'm currently sitting at 148 internal and 221 grate. </div></BLOCKQUOTE>
Yes, done when it's done. I'd start checking about 90 minutes after foiling. Good luck. You'll be a brisket guru in no time. Some return the brisket to the smoker after the foiling period to firm up, some evidently don't
Dave
 
Thanks for the encouragement. I'm very comfortable with and have excellent results with pretty much any other cut of meat except briskets . . . it seems to be my cryptonite (sp?). After my last one I'd sworn them off, however, with the encouragement of people on this board and the fact that I will not let a cut of meat beat me I'm back on this horse. So far the cook has been flawless so I'm keeping my fingers crossed. She may not be ready by halftime because I couldn't drag my a$$ out of bed on-time, but I think I'm going to be close.

I'll have some ATB's for people to munch on so that should keep everyone quite.
 
Have a nice party and may the better team win. Lets hope the refs don't impact the game. I hate when that happens.
BTW, didn't mean to imply above that I am a brisket guru. Far from it.
 
No worries on the brisket guru thing. If you had one successful brisket cook your one up on me and I'll take any advice I can get . . . I'm not too proud to realize I can learn something from everyone.

Here's another question; rather than foiling could I put in a roasting pan (with or without rack) and cover the top tightly with foil?

I'm sitting at 159 @ 2:06 p.m., I think I'm looking good so far. Time to go prepare the ATB's.
 
Larry,

Keep in mind that once the brisket moves through the plateau ( you may be in the plateau now) that the temps can really start moving on you.

Q'n, Golf'n & Grill'n... too many choices!
Gary
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">you may be in the plateau now </div></BLOCKQUOTE>
Hey Gary, care to pick horses or lotto for me in the future? You were dead on, lol, 3:34 p.m. still sitting at 159.
 
OK, hit 165 at about 10:15 hours. Foiled put back on fat side up with ABTs. Looking good so far here are some PHOTOS

I'm going to be later than 1/2 time of the game. Crown Cokes are going down smooth too.
 
Hey Larry,

As a heads up, I would let the meat start talking to you. Depending upon how many crown & cokes you've had, I would start paying more attention to the tenderness with the probe over the actual temp. If the meat really does start talking to you...... well..... enjoy your evening.
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Q'n, Golf'n & Grill'n.... too many choices!
Gary
 
LOL, thanks Gary, I'm going to start checking her at 180 or 1 1/2 hours foiled for "tenderness." SO is already starting to say, "we're not eating at 10:00 p.m. again are we." Blah, Blah, Blah, Blah, Blah.

Oh, regarding the crown and cokes, we're only at 4 at this point. Just cracked a good bottle of wine too. Games great too!

Keeping my fingers crossed on this brisket! Could this be the cook that I beat her?
 
It appears you are on the right track!

What part of CA do you live in? I lived in the San Diego area for more than a decade.

Q'n, Golf'n & Grill'n.... too many choices!
Gary
 
Central Valley/Fresno and my office is in Orange County.

Originally from SLC, UT then moved to San Mateo, CA or North Silicon Valley/South Bay area.
 
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