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Foiling, searing, & injecting briskets

Greenman72Greenman72 Posts: 20
edited November -1 in EggHead Forum
Q1 - Should I sear my brisket first?

Q2 - Should I foil my brisket?

Q3 - Should I inject my brisket?

In the past, I tried to sear a brisket on the Egg--it didn't work so well. However, I do have a Weber Spirit that I can sear it on. So should I sear it, or just let the egg do its thing?

In the past, I have always foiled my briskets. But it seems like it's hard to get the smokey flavor when you foil them. So should I foil it, or just leave in on the rack? If I foil it, should I do it before I put it in the egg, or wait a couple of hours?

I have never injected a brisket. Any suggestions? Any easy recipes for an injection?


  • FidelFidel Posts: 10,172
    1 - I've tried it but was not thrilled with the results

    2 - If you are using a trimmed or small flat then yes, otherwise no. If you choose to foil do so after they hit about 165&deg and add a couple tablespoons of liquid, seal tightly and let it finish.

    3 - I like to inject mine with a mixture of warm melted butter, beef bouillon paste, and pepper
  • Greenman72Greenman72 Posts: 20
    I plan on using a packer trimmed brisket, so it's not exactly the "trimmed flat" that you're probably thinking of. Does that change things?
  • FidelFidel Posts: 10,172
    As long as it is a whole brisket and has a decent fat cap then the foil step is entirely optional. It will be more moist and tender if you foil it in most cases, but I personally prefer them a little tighter with a better bark. It's really a personal preference thing.
  • Greenman72Greenman72 Posts: 20
    What mixture do you use with the beef broth/butter? Is it a 1 to 1 mix?
  • FidelFidel Posts: 10,172
    Honestly, I don't measure a lot of stuff. It's just "some". Taste it. If you like it, then use it. Sorry I can't be more specific.

    Ask anyone that watched me make etouffee this weekend, I just kinda dump stuff in until it looks and tastes right.
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