Foiling temperature

Discussion in 'Beef' started by smokymcsmokster, Apr 27, 2014.

  1. smokymcsmokster

    smokymcsmokster Fire Starter

    What temperature would you say is best to foil a brisket at?
  2. maple sticks

    maple sticks Smoking Fanatic

    155* area.
  3. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    for me.... at the stall (165ish) ...
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I do mine at 160 usually
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Foil? Foil! We don't need no stinkin foil!

  6. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Ooooh, wrap, no wrap, them fight'n words!  [​IMG]

    What works for me is low n' slow until it stalls.  Wrap, then crank temp up to 275F.  A 9-10 lb'er will be off the smoker in about 6 hours with an IT of 200F.  Rest a couple hours.  Serve.  Smaller ones get done much quicker.  Still juicy and tender, even the leftovers.

    Be sure to save the juices in the wrap.  Cool overnight in the fridge.  Scrape off the fat and reheat the gelatin to use as jus.      
  7. olecrosseyes

    olecrosseyes Meat Mopper SMF Premier Member

    All ^^^ good advise has been given.

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