Brisket...... [Archive] - TexasBBQRub Forum: The BBQ Community

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Bukmstr

06-30-2005, 10:27 AM

Hello All! I am a newbie to this board with my first post. I know the brisket thoughts have been discussed over and over and I don't want to beat that dead horse. My question is to foil or not to foil? I have a pit with a side fire box. My norm is usually to foil after a couple of hours at 250. The last one I made was a little mushy. I am thinking of not foiling on this one this weekend until it is almost done. Help!

Texana

06-30-2005, 10:54 AM

Well, this is one that everyone has a different opinion on. What works great for me and many others is to slow smoke about 210 to 220 degrees. Fat side down. Pull the brisket and foil at 165 degrees. Some put a little juice, broth, bbq sauce or whatever in the foil. Then put back and cook to about 195 to 198. The pull brisket and put in ice chest wrapped in towel and let stand for a couple of hours ... slice and serve ...

Hmm good.

Oh yea ... Welcome to the madness.

txpgapro

06-30-2005, 10:58 AM

Welcome Buckaroo! I would smoke that brisket a couple hours longer before wrapping. Sounds llike you may be steaming that brisket to pieces. And as Texana suggested, get yourself a thermometer to check that meat out.

jshively

06-30-2005, 11:02 AM

You definately will need a thermometer.

I differ from Tex in that I foil at 160 and I pull my brisket at 190 and let it sit for a couple of hours in the cooler till it is about 195 or so.

I also run my pit temp at like 225 or so.

Mac

06-30-2005, 11:24 AM

I use what JS uses in terms of internal temperatures but I shoot for a cooking temperature of 212 degrees or as close to it as I can get! :)

Bukmstr

06-30-2005, 11:34 AM

Thanks for the responses. Would you check the larger part of the brisket with the thermoeter???? Also One last question on fat side. I usuall always do mine fat side up. Do you all differ on that???? Thanks Again!

txpgapro

06-30-2005, 11:35 AM

Fat side down here.

jshively

06-30-2005, 11:48 AM

Fat side down here.

x2

Mac

06-30-2005, 11:49 AM

herper

06-30-2005, 01:06 PM

same here and welcome to the looney bin
Herper

txbbqcarrie

06-30-2005, 02:06 PM

Fat side down here as well! Welcome to the forum!!!

Zeeman

06-30-2005, 02:10 PM

Stick your probe in the middle of the biggest part. That's where I put mine while the fat side in down.
Welcome aboard.
z

75fordfan

06-30-2005, 02:49 PM

Fat side down, and welcome Mr Bukmstr.

Kevian

07-02-2005, 08:35 AM

If you use HD foil, should you wait until after the brisket passes through it's plateau? I've always thought that foil speeds up the cooking process and could result in not having all the fat render.

I'm probably wrong, but just wanted to hear some expert opinions. :)

Kevian

Fire-it-Up

07-02-2005, 06:35 PM

carnivore

07-02-2005, 07:45 PM

Another vote for fat side down.. welcome to the forum,,,

BBQ101

07-03-2005, 06:34 AM

:lol: Welcome to the looney bin and good luck with your brisket. :wink:

8) Z that sound just like you always sticking your probe in the thickest part. 8)

This is what we call de-railing a post once the question has been answered. :wink:

Bukmstr

07-05-2005, 11:36 AM

Hello Again! Thanks for the welcomes and most of all the advice. For once I was the hero of the party! I cooked my two briskets at 210-220 for 13.5 hours and then let them rest in a cooler for 2 hours. I then sliced and covered. Briskets were tender and moist and when it was show time I had the gang stuffing their faces with no regrets! I hope everyone had a good 4th!

Mic

07-05-2005, 07:02 PM

I didn't welcome ya to this asylum yet so Welcome Aboard and a hearty congrats wid yor briskets! 8) 8) Ain't nothin like seein folks enjoyin the Q ya labored over! :wink:

Mic

Oli

07-05-2005, 07:24 PM

fat side up cooked and during rest

Jersey BBQ

07-05-2005, 09:39 PM

I always thought my briskets were pretty good just the way I did them.... But over the holiday weekend I thought why not and tried one totally different than any I had done before. I never foiled, always went fat side up. Always used a home made rub or some other...

FIRST I finally got to try my first shipment of TexasBBQRub.... then on it went fat side DOWN, I FOILED it at 175 degrees until it was up to 195, took it off and let it rest a while. Sliced it and let em at it.

I watched as everybody was eating it up and when I asked, my wife told me "This is the best brisket you have done so far, what did you do different"?

Everything.. :oops: Thanks for the great info...

redneck cooker

07-05-2005, 10:24 PM

Yep, I agree with Texana & JShively, :shock: :shock: :shock: (why did I just admit to that?) :shock: 160 internal fat side down, wrap with foil take to 195-198 internal put in ice chest fer 2-3 hours....MMMMPerfect Q :lol: :lol: :lol:

oregonboy

07-05-2005, 10:57 PM

jeez i've been doin fat side up! well i've only done 2 in my life :o the turkeys that got split turned out ok.i worked on the 4th and my neighbor said hed tend the smoker,my wife caught him stuffin wood in it and the temp at 320so my brisket was alittle dry(bad neighbor!!)any way it got ate up with no complaints.so heres a pic of my 2nd brisket ever.i'll do the turkey myself next time!!! 200-220 for 12hrs. mesq start,alder finish.mustard then dry rub http://i5.photobucket.com/albums/y164/ore4x4boy/th_IMG_0335.jpg (http://i5.photobucket.com/albums/y164/ore4x4boy/IMG_0335.jpg)

TexLaw

07-06-2005, 08:39 AM

On the two briskets I cooked this weekend, I foiled one at 160 and the other at 170. Everything else was the same between them (s&p rub, fat side down, weight approx. 11.5#). I strongly preferred the one I foiled at 170. The one foiled at 160 tasted too much like cafeteria roast beef, The one foiled at 170 tasted like barbeque. I didn't notice a lot of difference between the one I foiled at 170 and the ones I've not foiled at all, except that the foiled one finished a whole lot faster.

Bottom line: I don't mind foiling, but I'll hold off on it as long as I can and, if I can help it, until 170.

TL