Wrapping Brisket

Anthony

Hello Everyone,

I am doing my 1st brisket today and was planning to wrap it at 165 as suggested by many on the forum. When I wrap it, should I add any liquid to the foil pouch?

Anthony

Mike in Abita

If it is a small flat without much fat left on it, then yes add a little beef broth to the package while in the foil. If it is a whole packer then I would cook it to 190-195, do the fork test, and if it is moist I would just wrap it. No liquid.

In a nut shell let the meat tell you if it needs more juice.

pop-a- top

I do whole packer briskets I never wrap them until done and let rest .

Fidel

Like Mike said - if it is a flat only - wrap it when it comes out of plateau, not necessarily 165 but when the temps stall (and likely drop a couple degrees) it will take a few hours to break out of that phase. Once it begins to rise normally again, double wrap it in foil and add 1/4 cup or so of hot beef broth or beer or a mix of the two.

Wrap it tightly with only a small opening for the steam to escape and let it go until 190, then open the foil across the top - carefully to avoid burning yourself with hot liquid or steam - and test it with a fork for tenderness. It may be done or it may need to go as high as 200 to be tender.

When done pour off most of the liquid - not all - and wrap tightly, place in cooler and cover with towels for at least an hour - two is better.