Brisket - No Texas Crutch Necessary with BGE

blumenkamp

The BGE holds in moisture so you don't need to crutch in order to avoid drying out your brisket.  I cooked my first brisket last weekend.  I brined it over night with salt, sugar and water.  Put a rub on it and let it sit over night again.  Cooked in on my BGE at about 275 until my thermometer read 190.  Then I wrapped it in foil, wrapped that in towels and put it in  a cooler and let it sit for 90 minutes.  Best piece of meat I ever cooked!

smokeyw

Wrapping in foil is not just about preventing the brisket from drying out. You can also add another layer of flavor if you know what you are doing. I'm not saying you can't cook a good brisket without wrapping though.

Mosca

There are many paths to great brisket. Not crutching it is one. Crutching it is another.