beef brisket-wrapped or unwrapped

tdogger

I'm trying to cook a brisket for the first time.Marinated it overnight and just threw it on 2hours ago at 250 using the plate setter and drip pans w/ water. Do i need to wrap the brisket in foil or will it stay moist enough. It's only 7 pounds, so how long should it take. i welcome any suggestions

FearlessGrill

Hi Tdogger,

I didn't wrap the brisket on my last cook, and it came out just fine. I'd cook for about 90 minutes per pound, or until the internal temp of the meat comes up to 190. At that point, pull it, foil it, wrap in a towel, and let it rest in a cooler for at least 1/2 hour.

Details on my cook available on our blog, here: http://www.fearlesskitchen.com/big_green_egg_recipes/index.html

Good luck. Be sure to share your results.

-John

wannabebackinTexas

I never have foil wrapped a brisket despite the size. After reaching 190, I'll pull it off and then wrap in foil and towels and into the pre- warmed cooler for an hour or so.

90 minutes per pound is a good rule of thumb. Good luck.

Good eggin'
-Paul

RU Eggsperienced

I would count on 2hrs/lb. At around 165-175 I foil, shiny side in with a few tbsp of liquid - I use worsteshire + boullioun.. Cook to 195 and then wrap in towel and put in a cooler to rest for about an hr or more.

Here is a link to the way I do brisket: Brisket

Slotmercenary

i never use foil. i do mine at 250 grate temp until 195 internal and they all come out like this.


good luck, be patient and practice makes perfect