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First Brisket is on! - to foil or not to foil

Outdoorsman66
Outdoorsman66 Posts: 58
in EggHead Forum
Ok. First 14lb. brisket has been on since 1:00 a.m. Its 8:30 now and its already hit 160 IT. Bit surprised it got there so soon but so be it. Everything I read was that it would take about 10-12 hours. Goal is to serve to table at 4:00 p.m.

Question is now...to foil or not to foil? Don't want it to be done too soon after foiling though. 





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Comments

  • Foghorn
    Foghorn Posts: 10,228
    If I'm' reading you right, it has taken 7.5 hours so far.  If you were guesstimatiing 10-12 hours you will definitely get to the the 10 hour mark and probably past that.  

    I prefer butcher paper once I'm happy with the bark.  For me, that's usually at a temp of about 170 as it comes out of the stall.  But foil is good too for preservation of meat moisture.

    The good news is that you are not pressed for time and you will be fine either way.  If it looks a little dry, then foil it.  If it seems to be teaming with moisture, then don't.  That's what I'd probably do.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Outdoorsman66
    Outdoorsman66 Posts: 58
    Thanks Foghorn. I'm leaning that way yes. I don't want to diverge from the plan and not foil at all but I know there are two thoughts on foiling and not foiling.

    How long can you hold it in a cooler if it hits final temp early?
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  • berndcrisp
    berndcrisp Posts: 1,166
    Don't foil it just yet. It is in the 'stall' and will be there for an hour or three. If it is done early wrap in foil then a towel and put into a cooler (FTC). I will stay warm for about 4 hrs. 
    Hood Stars, Wrist Crowns and Obsession Dobs!


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  • Outdoorsman66
    Outdoorsman66 Posts: 58
    berndcrisp said:
    Don't foil it just yet. It is in the 'stall' and will be there for an hour or three. If it is done early wrap in foil then a towel and put into a cooler (FTC). I will stay warm for about 4 hrs. 
    My original plan was to foil at 160 or so, then let it get to 200 and then put in FTC after that. 

    Concerned it might dry out if I don't foil. Yes/No?
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  • Foghorn
    Foghorn Posts: 10,228
    It will stay warm (above 140 and therefore safe) for at least 4 hours. Some have gone out to 8 hours - depending on the quality of the cooler and the amount of preheating (I soak towels in hot water) you do. You can check the meat temp if you're curious. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • SBGonzo
    SBGonzo Posts: 137
    If your worried about it drying out, you can always foil and pour 1/2 a cup of Dark Roast Coffee over it. I did that with the last Brisket I cooked and it came out wonderful. You can't taste the coffee....but I like strong coffee anyway. Something about beef and coffee go together for me.  
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  • lousubcap
    lousubcap Posts: 36,845
    Below is a link to a great Franklin video that compares the results of 3 briskets-nekked, foil and butcher paper.
    Give it a look if you have time.
    https://www.youtube.com/watch?v=lnRRDSYgdmw  
    BTW- the goal for any brisket cook I do is to get inside the FTC window (which I equate to around 5-6 hours in duration).  Once in there you have lots of options as addressed above.  Above all, enjoy the cook and eats.  (Slice on demand against the grain).  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • dstearn
    dstearn Posts: 1,705
    Outdoorsman66 said:
    Ok. First 14lb. brisket has been on since 1:00 a.m. Its 8:30 now and its already hit 160 IT. Bit surprised it got there so soon but so be it. Everything I read was that it would take about 10-12 hours. Goal is to serve to table at 4:00 p.m.

    Question is now...to foil or not to foil? Don't want it to be done too soon after foiling though. 





    What temp are you cooking at and is the probe in the flat or the point? You also need to be prepared for the stall which could last an hour our two. 
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  • Outdoorsman66
    Outdoorsman66 Posts: 58
    lousubcap said:
    Below is a link to a great Franklin video that compares the results of 3 briskets-nekked, foil and butcher paper.
    Give it a look if you have time.
    https://www.youtube.com/watch?v=lnRRDSYgdmw  
    BTW- the goal for any brisket cook I do is to get inside the FTC window (which I equate to around 5-6 hours in duration).  Once in there you have lots of options as addressed above.  Above all, enjoy the cook and eats.  (Slice on demand against the grain).  FWIW-
    I've seen some of his videos but not this one. I'll watch it. Thanks
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  • Outdoorsman66
    Outdoorsman66 Posts: 58
    dstearn said:
    Outdoorsman66 said:
    Ok. First 14lb. brisket has been on since 1:00 a.m. Its 8:30 now and its already hit 160 IT. Bit surprised it got there so soon but so be it. Everything I read was that it would take about 10-12 hours. Goal is to serve to table at 4:00 p.m.

    Question is now...to foil or not to foil? Don't want it to be done too soon after foiling though. 





    What temp are you cooking at and is the probe in the flat or the point? You also need to be prepared for the stall which could last an hour our two. 
    Cooking at 250. Probe is in the flat. 
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  • Outdoorsman66
    Outdoorsman66 Posts: 58
    Ok I wound up foiling it. Grill temp is at 255 and its been holding at 160 stall for about a half hour now. I think all is well.

    I'll keep everyone posted on the progress.


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  • dsrguns
    dsrguns Posts: 421
    You've got this. I've got 2 going now. A birthday present to myself that my family will get to enjoy. 
      
    XL BGE
    MD
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  • lousubcap
    lousubcap Posts: 36,845
    @dsrguns- now that is a pic of beauty right there.  Great self-gifting for sure. Happy Birthday.  Enjoy the day and the cook.  Your family will be eating quite well.
    My invite musta gotten lost... ;)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Outdoorsman66
    Outdoorsman66 Posts: 58
    Update: 180. Coming out of the stall. Perfect timing for 4:00 eats. 

    Thanks everyone
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  • Outdoorsman66
    Outdoorsman66 Posts: 58
    dsrguns said:
    You've got this. I've got 2 going now. A birthday present to myself that my family will get to enjoy. 
    Wow two! Nice!
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  • dsrguns
    dsrguns Posts: 421
    lousubcap said:
    @dsrguns- now that is a pic of beauty right there.  Great self-gifting for sure. Happy Birthday.  Enjoy the day and the cook.  Your family will be eating quite well.
    My invite musta gotten lost... ;)
    lol..Thank you. I certainly thought of you prepping these. Nothing else to do but kick back with some adult beverages and enjoy the ride.
      
    XL BGE
    MD
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  • dsrguns
    dsrguns Posts: 421
    Outdoorsman66 said:
    Update: 180. Coming out of the stall. Perfect timing for 4:00 eats. 

    Thanks everyone
    Don't forget to rest your brisket 20-30 minutes before you FTC to avoid carry over cooking. Keep us posted.
      
    XL BGE
    MD
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  • Outdoorsman66
    Outdoorsman66 Posts: 58
    dsrguns said:
    Outdoorsman66 said:
    Update: 180. Coming out of the stall. Perfect timing for 4:00 eats. 

    Thanks everyone
    Don't forget to rest your brisket 20-30 minutes before you FTC to avoid carry over cooking. Keep us posted.
    Rest it in foil for 20-30 and then cooler?
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  • dsrguns
    dsrguns Posts: 421
    Outdoorsman66 said:
    dsrguns said:
    Outdoorsman66 said:
    Update: 180. Coming out of the stall. Perfect timing for 4:00 eats. 

    Thanks everyone
    Don't forget to rest your brisket 20-30 minutes before you FTC to avoid carry over cooking. Keep us posted.
    Rest it in foil for 20-30 and then cooler?
    Remove from foil and set it on a rack or something similar for the rest.
      
    XL BGE
    MD
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  • Outdoorsman66
    Outdoorsman66 Posts: 58
    Then back in foil and into a cooler?
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  • dsrguns
    dsrguns Posts: 421
    Outdoorsman66 said:
    dsrguns said:
    Outdoorsman66 said:
    Update: 180. Coming out of the stall. Perfect timing for 4:00 eats. 

    Thanks everyone
    Don't forget to rest your brisket 20-30 minutes before you FTC to avoid carry over cooking. Keep us posted.
    Rest it in foil for 20-30 and then cooler?
    Remove Outdoorsman66 said:
    Then back in foil and into a cooler?
    Outdoorsman66 said:
    Then back in foil and into a cooler?
    Yes. Wrap back in foil then wrap in towel and into the cooler. 
      
    XL BGE
    MD
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  • lousubcap
    lousubcap Posts: 36,845
    @dsrguns - saved the brisket right there.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • nolaegghead
    nolaegghead Posts: 42,109
    The only time you should foil a brisket is after it's done and cooled down for 30-40 minutes and you want to store it in a cambro/cooler for a long time.

    Paper to arrest bark development and storage in cooler is fine.

    Foil is to bark as a paper bag is to roasted chilis, it makes the bark soft.
    ______________________________________________
    I love lamp..
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  • Outdoorsman66
    Outdoorsman66 Posts: 58
    Success!! 11.5 hours, foiled at 160. Cooked to 200. Came out great. Moist and great smoke flavor. 

    Cant figure out how to add pics from my phone so I'll do that later. 
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