Brisket question

[Tubby]

foil is your friend!

I'll smoke a 16# brisket for 4 hours at 225º for 4 hours then wrap it in foil and return to the smoker. 225º for 10-12 hours.

I've never had any complaints!

[TC]

I don't wrap in foil unless I am in a hurry.you are not cooking a roast and it gives it a washed out taste. I inject mine and and put apples and and onions around it. Sometimes a juice tray. I will mop it about every 45 minutes to a hour. I cook it till about internal temp of 200 and wrap it in a towel and put it in a ice chest.

You are correct, you’re not cooking a roast, you are cooking a brisket. That is why it was trimmed, rubbed down, and put on a smoker rather than putting it in the oven/crock pot.... I have always wrapped my brisket after it has taken on a dark color (normally after about 4 hours or so). After that amount of time the smoke flavor has more than established its presence in the brisket and all it is doing at this point is beginning its process of drying the meat out (like jerky or dried sausage). When you wrap the meat you are allowing the meat to sit and cook in its own juices which it reabsorbs as it starts to cool off. I learned to cook brisket from my family (who has won 2 Nation Championship BBQ cookoffs held in my home town of Meridian TX) and it has never tasted washed out before…. But, to each his own! Good luck brother!

[GypsyPoolman]

You are correct, you’re not cooking a roast, you are cooking a brisket. That is why it was trimmed, rubbed down, and put on a smoker rather than putting it in the oven/crock pot.... I have always wrapped my brisket after it has taken on a dark color (normally after about 4 hours or so). After that amount of time the smoke flavor has more than established its presence in the brisket and all it is doing at this point is beginning its process of drying the meat out (like jerky or dried sausage). When you wrap the meat you are allowing the meat to sit and cook in its own juices which it reabsorbs as it starts to cool off. I learned to cook brisket from my family (who has won 2 Nation Championship BBQ cookoffs held in my home town of Meridian TX) and it has never tasted washed out before…. But, to each his own! Good luck brother!

This!

[TallTexan]

Good advice

[bearkat2004]

fat side up!

[Smart]

I'm a fat side down, rub the night before and don't foil till I place it in a cooler person. I like a good bark and have found this works better for me. I also trim the fat cap off to 1/4" to 3/8" thick

225 deg for approx 50-55 min/ lb (I use time as a guideline but temp is the real gauge) . I pull off at 175, foil, wrap in a towel and stick in cooler for up to 1.5-2 hours. Slap yo momma good..

[HEADHUNTER71]

thanks yall i'll be sparkn her up again wen i git off work today !

[hunterdrake]

I wrap at 150 internal temp and go to 190. All at 225.

[dhillis]

i inject mine with watered down apple juice....

[Skinner]

wrap it in foil after about 4 hours of smoking...

That's what I do