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Smoked brisket question
Posted on 1/25/12 at 9:19 pm
Posted on 1/25/12 at 9:19 pm
I did a search but didn't find quite what I was looking for.
I already have the brisket coated with a dry rub which I did earlier in the day. I plan on putting it on the smoker tomorrow morning.
My question is when to cover the brisket. Do I start off with the brisket completely uncovered and then cover with foil later or do I start with foil and uncover towards the end?
I already have the brisket coated with a dry rub which I did earlier in the day. I plan on putting it on the smoker tomorrow morning.
My question is when to cover the brisket. Do I start off with the brisket completely uncovered and then cover with foil later or do I start with foil and uncover towards the end?
5
Posted on 1/25/12 at 9:22 pm to Who Me
dont foil until the end (i dont foil at all) because it will stop absorbing smoke after the first couple of hours so you want to maximize as much meat soaking up the smoke as possible in the beginning
Posted on 1/25/12 at 10:39 pm to Who Me
I don't cover either. I just cook to about 195 internal temp. It takes about 5 hours or so depending on size at 235 degrees of indirect heat.
Posted on 1/25/12 at 11:01 pm to Who Me
If you're going to foil, what until
The meat has been smoking long enough to absorb the smokiness, approximately 2-3 hours.
After two or three hours, feel free to wrap her up
The meat has been smoking long enough to absorb the smokiness, approximately 2-3 hours.
After two or three hours, feel free to wrap her up
Posted on 1/26/12 at 7:38 am to CAD703X
quote:
i dont foil at all
Me either. Never seen a reason to
Posted on 1/26/12 at 8:16 am to TigerTaco
quote:
I don't cover either. I just cook to about 195 internal temp. It takes about 5 hours or so depending on size at 235 degrees of indirect heat.
You must only be doing a flat and not a whole brisket. No way can you cook a whole packer weiging over 10 pounds to 195 in 5 hours at 235 degrees.
Posted on 1/26/12 at 9:08 am to RedHawk
If you foil, wait 6-7 hours into the process. By that time, the meat will have absorbed enough smoke. It also depends on what type of wood you are using. I use Oak and oak is more mild than pecan, hickory or mesquite, so if you use a stronger wood you might not want to smoke open for that long. Good luck.
Posted on 1/26/12 at 10:15 am to boucanierejohnsons
Thanks for the replies. Got it smoking since 8:00
Posted on 1/26/12 at 2:43 pm to Who Me
if you foil, you can tell when it is ready by taking tongs and pull meat out from the tip. If it pulls out without resistance it's ready to go. Let rest and slice.
Posted on 1/26/12 at 9:22 pm to RedHawk
quote:
You must only be doing a flat and not a whole brisket. No way can you cook a whole packer weiging over 10 pounds to 195 in 5 hours at 235 degrees.
Yeah, I usually only cook small briskets that are 2-3" thick. They weigh only a few pounds.
Posted on 1/26/12 at 11:01 pm to Who Me
I go about 16 to 18 hours on a brisket, with pecan wood, I usually put it in a big foil pan the last 3 hours or so with a cup of apple juice and cover the top with foil. very moist, great smoke ring, and drippings left in the pan make great bbq bean stock...
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