Beef Brisket and temperature

[Bones]

I am finally going to try a beef brisket flat. I understand that at 160 degrees you take it off and wrap in tin foil until it reachs a temperature of 190 to 195 degrees. My question is if the brisket is wrapped in tin foil how do you check the internal temperature of the brisket?

Bones

[Will32Rod]

If you are using a thermo pen for temp reading, just poke it thru the foil.
Do not forget to use the tooth pick test as well.
When it gets to 190 probe it with a tooth pick to make sure it goes in like pushing into butter.
Then it will be done. The tooth pick test will let you know if you need to go to a higher temp.

[TexLaw]

I often use a probe-style thermometer that just stays in the brisket. I wrap the foil around the wire without any trouble. I also wait until 165 or so to wrap.


TL

[BLUZMAN]

ya'll foil briskets?? :shock:

[jptexas]

ya'll foil briskets?? :shock:

i double wrap my briskets then stick probe no:D problem

[Bones]

Well the brisket came out great. Nice and tender, I was really surprised with the results.

Bones

[Will32Rod]

Mission accomplished.
Great job Bones!!

[Paymaster]

Sounds like ya got it down now Bones.Congrats!

[spanish fly]

YUP i admit, i double foil my brisket and im not ashamed to say so :p
glad the brisket came out to your likings

[Texas 1836]

Good job Bones! I have been using a Brookstone temperature probe, put it in a few hours into the cook. Wrap in foil at 165, then let it cook to 200. I wrap the brisket, stick the probe through foil, then just leave it. No problems.

[M38A1]

I'll pull my briskets about 165*F, hit them with some "Wild" and pour a bit of apple juice in teh foil then wrap them up tight. Will leave them in until their internal hits 200*F at which point they are removed from the pit and placed in an igloo type cooler to 'rest' for at least an hours. When the hour or so is over, they are sliced and served. Or....... cooled another hour or so, carved and placed back in pans iwth some added apple juice or leftover natural juice (de-fatted) and warmed in teh oven.

[Hot Wheels]

Well just to be contrary, I never wrap briskets while smoking. I prep 'em with rub (Texas Wild is my new favorite) and smoke 'em straight out till they hit 200F and pull 'em. I run the pit cool, between 225 and 250. When done I do wrap them in foil and put them in a cooler for somewhere around an hour then pull 'em out and slice away. Both of my smokers have water pans so this is a factor in not drying them out. I use a New Braunfels or a WSM fer brisket. Lots 'O folks say it is the best brisket they ever had....... so I guess it can go either way, but may be about the type of pit and the cooking temp to not dry 'em out or turn the outside into charcoal