Foiling on a long cook - brisket

RU Eggsperienced

It is amazing how foiling during the last stage of a long cook accelerates the cook. I usually foil at around 170, this time I waited till 190 and it cooked in no time.

Here is a screen shot from my stoker. Note on the slope of the graph below changed when I foiled. (Note I started the Brisket at 6:30 PM just started the Stoker log at 11:23)..

SkySaw

That's pretty nifty. Can you control the range of the units on the y-axis? Could you show the same graph with a cooker range of 150-250 if you wanted?

I understand the benefits of foiling on a stick-burner, where you want to prevent the meat fro taking on too much smoke, or getting too dry. So, I always thought that foiling is unnecessary in an Egg, where you can control the amount of wood-smoke, and the Egg naturally prevents much drying. Your graph seems to suggest that foiling can help to finish a cook off quickly if your company is waiting.

Mark

RU Eggsperienced

It really does help finish the cook quicker - think you can do that w/Pork butt too if you are running late.

After the Brisket gets through the plateau (~170') I steep my briskets with a 2 or 3 TBS of liquid in the foil. Somebody on this forum gave me that hint and its worked great.