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Foiled Brisket = Moisture?

Eager EggerEager Egger Posts: 236
edited 5:17PM in EggHead Forum
I am cooking my first brisket on the BGE starting this evening. Having helped a friend several times in contests and cookouts for our fellow employees, I am OK on preperation, rub etc. I do though like moist brisket and wonder if foiling the brisket for several hours will make it more moist and tender? Would appreciate any opinions and if your in favor of using foil, how long?[p]Thanks
Mike

Comments

  • MarvinMarvin Posts: 515
    EagerEgger,
    If it is a brisket flat, by all means, foil it after it reaches about 160 and then continue to 200. If its a whole brisket, foil is probably not necessary. Have fun.

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