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Brisket - foil or no foil?
Options
tdub4
Posts: 124
I have a 9.5lb brisket on the egg and has been on since last night at 10:30pm. At 164 degrees now, but don't need it for dinner until 6pm. Would be nice if done by 230pm to go to my sons baseball game though. So....should I foil to push the process or should I be ok with no foil?
Is foil preferred even when you have time?
Is foil preferred even when you have time?
Comments
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167 now so I think I'm past the stall..maybe?
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What temp are you cooking?
I'm not a foil fan so I would probably bump the cooking temp.Thank you,DarianGalveston Texas -
It was 225 overnight but bumped this morning to 250
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If you are 250 by your dome gauge I would bump to 275-300Thank you,DarianGalveston Texas
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250 at the grid, although dome is pretty close to that as well. It's at 171 now.
are you suggesting no foil? -
Once you get inside the FTC window ( I aim for 4-5 hours but have gone longer) you have plenty of options. You've still got a ways to go to declare victory by 2:30 PM. As mentioned by @Photo Egg you can take it up to around 300*F on the dome all all will be fine.
Regarding foil or not etc-give the following a look when you can:
https://www.youtube.com/watch?v=lnRRDSYgdmw
Try different approaches wth different cooks and see what works for you.
Edit: In addition to the texture and flavor differences noted in the above video, if you foil during the cook aka "Texas Crutch" you will definitely speed the cook but you will soften the bark. Many use butcher paper once the bark as achieved the color and firmness they desire and they want to keep what they have. Others run nekked all the way to the finish-line. Depends on the cow and how the cook is progressing.
But, always remember, "The friggin cow drives the cook." Enjoy the rest of the cook and follow-on eats.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
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Well after watching video, next one will be with paper. This one will be nekkeid. 193 now.
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The finish-line is the feel in the thickest part of the flat. Temperature is only a guide. Patience is the watch-word to bring it home.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Looking forward to seeing your results. (hint)Large Egg, PGS A40 gasser.
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Well here is the "before"...
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tdub4 said:Well after watching video, next one will be with paper. This one will be nekkeid. 193 now.Keepin' It Weird in The ATX FBTX
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Thanks @The Cen-Tex Smoker - When you don't wrap when do you pull it? Butter test? Temp range?
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tdub4 said:Well here is the "before"...Keepin' It Weird in The ATX FBTX
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Here's when you declare victory: (see above).
The finish-line is the feel in the thickest part of the flat. Temperature is only a guide. Patience is the watch-word to bring it home.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Most fat was cut out of middle. Realized it when I went to prep. Also just noticed on a video that may be a problem - doh!
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tdub4 said:Thanks @The Cen-Tex Smoker - When you don't wrap when do you pull it? Butter test? Temp range?Keepin' It Weird in The ATX FBTX
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