keeping brisket juicy

Luvmyegg

Hi,[p]I love the flavor of brisket on the egg, but want to keep in the juices. (My last one was a little dry). Should I wrap it in foil? If so, when? Thanks.[p]Barbara

Marvin

luvmyegg,
We wrap the brisket in foil right after it is finished cooking - for about an hour. Some folks - and I've tried this successfully also - wrap the brisket after 2-7 hours of lo-n-slo and continue cooking until done. This speeds up the cooking time significantly, but leaves less of a crust; still very tasty. Have fun.

Unknown

luvmyegg,[p]I'm interested in seeing responses as this is the $64,000 questions as brisket is just a poor piece of meat that just tends to be dry. [p]Even when I go to a NY deli that would keep corn beef in a steamer all day can be dry too. I was actaully thinking of getting a Prime piece of brisket 1st cut or other to see if they maintain more mositure than Choice[p]Howard

fishlessman

luvmyegg,
i havent done a lot of briskets, but have found that cooking at low temps and wrapping for an hour or 2 after it is fully cooked with tinfoil helps a lot. wrap after it is cooked and rest in a cooler. now when i cut them they are plenty juicy, however a few minutes later on the table they are somewhat dry. for serving to keep them moist, i boil down some beef broth and add a little sauce and rub, when i unwrap the brisket i pour the juices into the broth and drizzle this lite sauce all over the slices