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timing a brisket

dgoldbdgoldb Posts: 9
I am going to cook my third brisket next week and need some help with a timing issue. I started my first one at 8 in the morning and it wasn't ready for dinner. For the next one, I put it on at 10 at night and let it cook all night. It turned out pretty well but for the next one I want to foil it when it gets to 150 and I'm not sure how to do that without getting up in the middle of the night. Any suggestions? Also, I want to inject the brisket. Has anyone had good success doing that. Thanks.

Comments

  • why do you want to foil it? What is your desired outcome?


    Keeping it Weird in the ATX
  • I would like it to be a bit moister. From everything that i have read foiling it will accomplish that. Not necessary?
  • no- it will make it cook a lot faster and all the lost liquids will end up in the foil making the outside moist but it will not make the interior meat more moist. It also ruins any bark you may have built up. I never foil and have plenty moist briskets and lots of bark too. 

    If you foil, you don't need to cook it overnight. You can cook a brisket in 30-45 min a pound it you foil it. 


    Keeping it Weird in the ATX
  • Thanks. I will leave the foil off. Hopefully injecting it will give it enough extra moisture
  • I don't do that either but if it's moisture you are after, that may help


    Keeping it Weird in the ATX
  • Another thing you can do for more moisture is buy a good brisket
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • I always buy a Costco choice brisket. What would be better?

  • gerhardkgerhardk Posts: 887
    Are you sure you are cooking it to high enough a temperature?  Typically cook mine between 195º and 205º the real determining factor for me is how easily the thermometer probe slides into the brisket.

    Gerhard
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