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Finally, Brisket Success

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Smokey
Smokey Posts: 2,468
edited November -1 in EggHead Forum
I have finally been able to consistently turnout some decent briskets. While not an original idea and against the rules for some purest, I have been using aluminum foil after 5 hours.[p]This method seems to produce moist, tender results consistently, but now, I have to learn to do without the foil.[p]There was some great brisket at Eggtoberfest. Any recommendations out there?[p]Smokey
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
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    Smokey,
    As far as I'm concerned, if you are happy with your results with foil, why worry? Foil and let foil, I say. Or something like that, LOL!
    TNW
    The Naked Whiz
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  • NCMike
    NCMike Posts: 28
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    Smokey,
    I always use foil for the last 90-120 minutes and have never had a bad brisket since using that method. I usually put it on about 9:00AM at around 250*, take it off about 4-4:30 and wrap in foil and when the internal reaches 200* it's done. Never dry or tough. There's no better way in my opinion-you don't have to cook it any longer to get a damn fine brisket.
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  • Smokey
    Smokey Posts: 2,468
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    The Naked Whiz,[p]That works fine for me!! I still would like to master the are of brisket w/o the foil!![p]
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  • Smokey
    Smokey Posts: 2,468
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    NCMike,[p]
    The results were consistently good. I've made some shoe leather before, but foil has made me a rethink brisket. I actually like "good" BBQ beef more than pork, but much of the stuff I have made in the past just best suited for the dog.[p]Smokey
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  • NCMike
    NCMike Posts: 28
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    Smokey, and of course I forgot to add that after wrapping it in foil I put it back on the Egg a couple more hours until internal is 200*. Never a tough brisket again.

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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
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    Smokey,
    so what's wrong with foil??. . after watching a thing on the food channel where they showed some championship 'q' team from oklahoma. . .they did a five hour brisket. . .2 hours at 250 degrees with plenty of smoke, then foiled and stuck back in the smoker at 300 degrees for 3 more hours. . .and this at a competition where everyone is smoking them all night. . .produces a great smoked, juicy moist brisket. . .and still not a 'pot roast'. . ..[p]car wash mike does them this way as well (at least i think he does). . .. great brisket, without having to tend the egg all night. ...can't beat that. . .heee
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  • Sandlapper
    Sandlapper Posts: 81
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    mad max beyond eggdome,[p]Saw a neat clip on how foil is made...might have been on one of Alton's science lessons....I use it by the truckload...

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  • thirdeye
    thirdeye Posts: 7,428
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    Smokey, here is a link to an article by Smokey Hale about brisket that you might find interesting. (He does have some strong viewpoints on some subjects).

    [ul][li]Brisket[/ul]
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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