Uncle Al
Senior Cook
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
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