Brisket foiling temp???? - BBQ Central

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Old 06-26-2005, 06:34 AM   #1
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Brisket foiling temp????

I've got a small 8# brisket sitting happily under a 8# butt. They went on last night around 7:00. Well its now 12 hours later things are going along fine, the Guru has kept the temps at 225° all night.

I have been thinking about foiling the brisket to keep it from getting dried out. I found an old thread on TVWB that had Jim Minion suggest foiling at 160°-170° then taking it to 190° wrap in more foil and into a cooler. That was in April of '04. In the same thread around Feb '05 Jim now suggests taking to 190° before foiling.

Can I get some suugestions for a foiling temp. I am wondering if maybe Jim changed his technique???

Thanks

Al
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Old 06-26-2005, 09:21 AM   #2
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I foil at 170 an pull at 190. Worked well for me in Lynchburg VA. Keeps the moister in.

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Old 06-26-2005, 09:23 AM   #3
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Why foil at all?
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Old 06-26-2005, 10:19 AM   #4
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I think it quickens the process and takes some of the randomness of the temp plateau out of it! It also holds all of that good "brisket liquor" in the foil for use in sauce or to pour back over.
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