My 1st Corned Beef Brisket (CBB) Qview

[oneshot]

I'm gonna be slicing it real thin tomorrow, should I still bring it that high before foiling? I was gonna pull it at 180 and rest it.
I haven't put the probes in it yet, was waiting till it had some bark goin on. It's just short of 2 hours into the smoke, I figure I'll put the probes in about 15 mins. or so.

 

[pignit]

Matter of preference. I'd foil it at 160 or so.

 

[the dude abides]

Oh jeez. I thought you started it this morning. I was getting worried for ya. So you're gonna pull an all nighter huh?

Yup, I'd still go to 165 before foiling. You're just taking on more smoke.

 

[pignit]

You can do them without foiling too...... ah.... to foil or not to foil.... that is the question.

 

[the dude abides]

Oh man, here we go. LOL

Foil...pastrami can dry out from my experience

 

[pignit]

If you add liquid to your meat before you foil it.... ? The foil holds the moisture in. How long are you smoking it to have it dry out?

 

[oneshot]

Ok, here we go. I've lost it. LOL

 

[oneshot]

This is where I'm at now.

Pic #1 (big one) is at 138.

Pic #2 (small one) is at 147.



I have the probes in the thickest part of the meat.

What do y'all think????

 

[ronp]

I guess I have the same question Dave. Foiling usually tenderizes in liquid. Drying Out? Just the opposite IMHO. Foiling in liquid is braising, braising = moitsture, moisture = tenderizing.

Good luck.

 

[the dude abides]

I add a couple ounces of apple juice when I foil mine. You know I was just razzin' ya, right? I got nothin but respect for you man!
LOL yeah I figured a good old fashoned foil/no foil argument might put you over the edge. You'll be fine.

 

[oneshot]

Hi Ron, join the party, we're having a ball!!!!!

 

[pignit]

O..... I was worried for ya. I'm sittin here scratchin my head wonderin how the hell you dried something out in a smoker with foil on it. Guess I've been sittin here to long.

 

[oneshot]

Now what would give you that idea????? lol

 

[oneshot]

Hey PI, just join me!!!! lmao

 

[oneshot]

Did anyone see the pics I posted on page 5?????

 

[the dude abides]

these? yep. looking great. just hoping you don't get a late or long stall. I've had CBB that didn't stall much at all. Then again I've had 'em stall for a couple of hours. Hang in there. You're doing great.

 

[oneshot]

For some reason this Traeger seems to defy some of the normal smoking rules as far as stalling. I haven't had a stall on anything yet.
Now watch, I opened my mouth and everything will go crazy on me...LOL

 

[ronp]

Not tryng to join a party, just trying to get good information out and helping others out.

Good luck!

 

[oneshot]

I know and thanks Ron, I really do appreciate all the help I'm gettin here.
You guys are great!!!!!!!

 

[oneshot]

It's 3:15 am and the CBB's just got spritzed/foiled. That's 5 hours after they stalled at approx. 147 degrees. That's a lot of time (8 1/2 hours since they were put into the smoker) and they still have to keep going to the finished temp. of about 185 ish. Not to mention during foiling they are now back to an internal temp. of 155 degrees. After all this they better turn out good......I'm gettin tired!!!!