When to Foil a Brisket


 
B

B Mann

TVWBB Member
Was wondering at what temp should you typically foil a brisket if you want pulled final product? I've never tried it but heard around 160 to end of cook?

Did a cook this weekend and did not foil until i took it off, however i had some dry spots. Took it off around 195-197 internal meat temp. probably should have left it on until 210.

Thanks in advance for any advice.
 
I think most say around 160-170 is a good bet. The last one I did I foiled at 168. Still took about 3 hours in the foil and a temp of 209 to get it fork tender. Briskets are very touchy. No two seem the same to me.
 
Thanks Chris. I agree with you, I can't say i've ever made a consistent product, but all were good! Instead of pre-trimming i post- trimmed and smoked cap side down this weekend and removed all the fat after the cook. I have to say it was the most flavorful brisket I've made, but it did have some dry spots. I'm going to try foiling next time.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Briskets are very touchy. No two seem the same to me. </div></BLOCKQUOTE>
This seems to be true. I got spoiled: my first one came out ok. the second good, the third one great. I thought I had it all figured out. Now I struggle with each one. So much seems to depend on the cut of meat itself. It never hurts to check this out once in a while. I always look for the packer with the thickest flat. I cook until that flat is tender (dry may indicate overdone). I generally don't foil during cooking (personal choice). Let rest one hour, then put the point back on for a few more hours to render fat and crisp up the edges. (Burnt ends...mmmm.) Cheers!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">So much seems to depend on the cut of meat itself. </div></BLOCKQUOTE>

got a guess?

mine is marbling.
 
I think brisket's benefit from injecting too as they are generally less fatty then butts. Any mositure you can add can't hurt. I haven't ever injected the briskets I cooked but will next time.

I also think foiling helps with tenderness. The last one I cooked I kept foiled for 3 hours to get it to fork tender. It took forever. I hate to think how long it would have taken if I didn't foil.
 
I don't have the experience a lot of folks here have, but I've got a technique that's worked on the few briskets I have done.

I foil after about 4 or 5 hours and keep the foil on until I hit about 190 internal. I pull the foil off and save the juices and put the brisket back on until I get an internal of about 200-205. I like the outside bark to harden back up a little bit.

So far this has worked very well for me.

I have not yet put the point back on, but I think I will for my next brisket because I'm sure it could stand to render out some more of that fat.

I also think it's important to develop a relationship with a local butcher. The guy I go to only carries choice or prime certified Angus and I've had nothing but good results from these. The one time I tried a select packer from Walmart it just wasn't the same end-product.
 
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