Brisket temp after foil??

Discussion in 'Beef' started by camblin82, May 1, 2016.

  1. camblin82

    camblin82 Newbie

    Hey all, quick question. I normally cook all my briskets/brisket flats unwrapped the whole time. Tried something different today. I wrapped at the stall with probe inserted. Brought the temp up to 190 and my plan was to unwrap and put back on to firm up the bark a bit. I took it off at 190 IT and unwrapped and back into the smoker it went. The IT immediately dropped to 172. My question is do I leave it in there now to my desired temp of 200 IT or????? I figured I'd lose a few degrees after unwrapping but not close to 20
    Last edited: May 1, 2016
  2. I do not know, but i think that it would dry it out and  make the brisket tough. do not know, that the beauty of smoking food, we learn as we go.

  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    No need to put the brisket back on the grate.

    You should have just finished it in the foil.


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