tinfoil brisket questions

texas_archer · July 2011

Its been about 6 months since Ive cooked a brisket and I cannot remember a few things.

1) what internal temperature do I shoot for before I wrap it in tinfoil
2) how long in tinfoil on the grill

Planning to cook at 225 until internal temp gets to X temperature, then wrap in tinfoil with apple juice for X hours and then let it rest in a cooler for 3 hours.

Fill in the X's for me please.

Thanks.

WessB · July 2011

All the help and all the answers you get could ever need are right here.....http://www.eggheadforum.com/index.php?searchword=&option=com_simpleboard&Itemid=112&func=search[url][/url]

Rezen73 · July 2011

1. It's "ready to eat" around 160F internal, but much much juicer, tender, and overall better around 185F.

2. Err, I've never foiled it on the grill, and I've NEVER added apple juice to brisket. I think you might be confusing a brisket cook with a pulled pork cook?

It is a good idea to let it rest in a cooler wrapped in foil and in towels... but I wouldn't do it with apple juice. If you have to add liquid (aside from au jus), then IMO try to go for beef stock, or maybe a beer if you like that flavor.

tinfoil brisket questions

Comments

Categories