Brisket question - with q-view!

Discussion in 'Beef' started by ismoke, Apr 6, 2010.

  1. ismoke

    ismoke Meat Mopper

    I've had a brisket on for about 3.5 hours so far. It is up to about 160 or so, and when I went to check on it to foil, I noticed that it didn't have much bark! What happened was I am also cooking a couple pork butts, in my WSM. I put the pork on top, and as it was dripping on the brisket (which hopefully gave me some piggy goodness in the brisket), it kept the bark from forming. I moved it to the top, and went ahead and foiled the butts - here's what it looks like:


    What would your plan of attack be? Continue to smoke unfoiled? Go ahead and foil it? I'll be slicing, and my mother in law is in town, so tenderness will be the most important thing in this smoke, as that's what will make her talk to her son about how awesome my brisket was, which will make me smile!

    Thanks for the help!
  2. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    go with your original plan bark is nice but moist is king in my opinion...foil it [​IMG]
  3. rgacat

    rgacat Meat Mopper SMF Premier Member

    Foil it to right temp, towel it and put in ice chest to rest.
  4. I'm strictly a non-foiler, but after looking at the picture I think your wisest course of action at this point is to foil it and move on.....

  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I think it depend on what you want. If you want a nice and hard bark then I would not foil it. If you want areally juicey brisket and a softer bark then foil it and you will be fine that way. It is really up to you and what you want it to turn out like. Thats the one thing about smoking you make it how YOU want it.
  6. rbranstner

    rbranstner Smoking Guru OTBS Member

    I'm not a bark person on brisket so if it were me I would stick to your plan and foil it then let it rest in the cooler for an hour or so with towels.
  7. mgwerks

    mgwerks Smoking Fanatic

    I'd foil it until your thermometer probe slides into the thickest part with only the slightest resistance, then pull it, wrap again and rest. The 'probe test' is a guarantee of tenderness, time and temp isn't always.
  8. ismoke

    ismoke Meat Mopper

    Thanks Guys!! I went ahead and foiled, and just went out to check and it's at about 180* - This is the quickest I've ever had a brisket done, but that's not a bad thing, because now we should we be able to have it dinner! More pics to come!

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