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Faster in Foil?

edited 6:13AM in EggHead Forum
I have my first brisket on the grill. It weighs 5# and has been on since 9am (7 hours). The temp. now is 160*. Am I supposed to take it off the grill and wrap in foil until the temp. is 200? Or does it cook faster without the foil? I am just wondering when we can eat!!


  • egretegret Posts: 4,114
    Wrap it in heavy duty foil with some liquid such as apple juice and start checking for tenderness around 185 degrees with a fork (by twisting it),

  • thirdeyethirdeye Posts: 7,428
    Eggmeister,[p]Yep, you can foil at 160°, return to the pit and cook it until tender. Then rest it as long as you can. If it's 160°, it still has to go through a stall period, then a rise in internal temp to finish.[p]Yes, foil speeds up the cook.[p]~thirdeye~

    Happy Trails

    Barbecue is not rocket surgery
  • thirdeye,[p]Thanks for helping me out. My temp has gone from 160 to 185 in about an hour . . .is this too fast?
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