To Foil or Not To Foil

GoHorns

I'm about to embark on my third brisket.  The first two turned out great, and were cook at 240 dome temp over a water-filled drip pan.  However, in hope of making the end result a tad more moist I am wondering if I should foil for part of the cook.

What is the consensus?

Thanks in advance...

henapple

I wouldn't but never have.

lousubcap

To throw more info for digestion your way-here's an article (scroll way down) about the "Texas Crutch" and one opinion   http://www.amazingribs.com/recipes/beef/texas_brisket.html The bulk of the article has lots of good brisket info.  FWIW-

FloridaTexan

lousubcap said:

To throw more info for digestion your way-here's an article (scroll way down) about the "Texas Crutch" and one opinion   http://www.amazingribs.com/recipes/beef/texas_brisket.html The bulk of the article has lots of good brisket info.  FWIW-

I think this link is best.

After years of never wrapping this method has never treated me wrong -  Salt & Pepper rub, Inject with Beef Broth, and Foil @ 150.

I like to finish early and let it rest in the cooler for a few hours.  My recent packer sat in the cooler for almost 8hrs and once unwrapped came out hot.

GoHorns

I'm thinking that the last brisket I did was dry, not due to anything other than a piece of meat that was a bit too leans and stiff.

I'm gonna give the "Travis" method a try this weekend and see how that turns out.  

grege345

I for one use to foil ribs, pork, brisket. I no longer foil anything. Best results have been no foil

henapple

My last 2 briskets I let ride till they were butta. ..literally butter on a Houston sidewalk in July. It was 207 and 205 ...point and flat.

KennyLee

Just me, but I normally never foil meat with a substantial fat cap like brisket or pork shoulder.  I do usually foil leaner baby backs though, but only for an hour or so.  The advantage to foiling a brisket could be that it will cook faster however if that is something you are concerned with.

GoHorns

I did the TravisTrick last weekend.  Unbelievably simple, and equally great results.  Couldn't ask for anything better.  

However, I did discover that a brisket-sized tin pan is slightly larger than what a large BGE will accommodate.  However, a crimp here and a crimp there and we were in good shape.

Started with a 13 pound brisket, trimmed at least a couple to three pounds of fat off... cooked at 280 degrees for ten hours...  Definitely the tenderest and most flavorful brisket I've done (fourth overall).

fairchase

I don't foil.
Also a 270-280 dome temp as yielded better briskets for me than lower temps .