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Dumb Question??

BHE1BHE1 Posts: 205
edited 9:08PM in EggHead Forum
How do you wrap your briskets? Do you put them in a pan and tent them or do you just wrap them in tin foil and place them back on the egg? If you just use tin foil (without pan) won't the broth leak out of the wrap?

My first brisket is approaching 165 and I'm going to pull it, add 1/2 cup beef broth, wrap it, and place it back on the egg until it reaches 190.

Thanks for the advice.

Comments

  • I don't, but you can get those shallow disposable, aluminum pans at the grocery store near the gadget section. Put it in there and wrap the whole thing in heavy duty stuff. That's how I foil ribs. Hope that helps
  • I just use Heavy Duty Aluminum Foil, put some broth in and wrap. The liquid holds. If you are concerned you can double wrap.. When through with that I wrap in towels in a dry cooler for an hour or two..

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  • I have done them both ways, but if you double wrap in foil you should not lose any juices. I have seen someone on here that used the oven turkey bags as well.
  • Ok, I have a Jaccard meat tenderizer. Should I use this to tenderizer the brisket prior to the egg?
  • By the way, the only dumb questions in here are the ones you don't ask.
  • I wouldn't - the low and slow cooking is what tenderizes by melting all of the connective tissues into a gooey delicacy...

    Seriously, I rub mine with some dry rub and throw it on the egg at ~240 grid temp til 165 then wrap w/foil and some broth or liquid (I use worsteshire and bouillon)to 195 or so.. Wrap in towels and put in a cooler (no ice please).

    As pointed out in earlier posts make sure you cut against the grain or it will be much tougher to eat...
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