Brisket Foiling ??
- Thread starter jlafrenz
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bama bbq
Master of the Pit
Fat cap up, fat cap down. Really doesn't matter since I trim alot of the fat cap off. I would say with a vertical, probably better fat cap down. Meat side down, the bark with get thoroughly saturated with the juices.
This last weekend I did 2 briskets and they both came out about the same for moisture. One was meat side down and the other was fat cap down. So my next question is when to foil? It seems that 160 seems to be the common theme, but I was curious if some try to wrap before the stall, during, or right after and does it make a difference for moisture retention? What about the level of smoke in the meat?
I tend to foil at 160 to help minimize the stall time. Also do fat side down to preserve the rub on the meat side and help with the bark.
Mike
Mike
frosty
Master of the Pit
Well the longer you can go the better bark you will receive. I usually shoot for 160 to 170 be it brisket, chuckies or butts. I am still a firm believer that the pores in meats shut up around 140º so it accepts no more internal smoke, but it can still take on surface smoke. I have used the foil wrapping to bust thru a stall before or atleast hurry it up. Remember, will fatty cuts of meat, you can wrap in foil and boost the temps up (285-295) in the smoker to get done quicker. Chef Jimmy had me add a partial can of beef broth to my last brisket, since they do tend to dry out faster. Made a world of difference.
bruno994
Master of the Pit
Once mine goes into a foil roaster pan with a foil cover, it is meat side up, with either (depends on the day and / or availability) a can of Coke, Dr. Pepper or a combo with some beef broth and worcestershire. I'll pull the foil cover off once we hit about 200 IT to let the bark set for the finish of the cook.
big lew bbq
Meat Mopper
I personally foil mine @ 160* IT. Fat side up, I guess my thought is let the fat drip over or through the meat.
Big Lew BBQ
Big Lew BBQ
hitechredneck
Meat Mopper
- May 12, 2011
- 22,172
- 7,150
The choice to Foil at 160-170*F is pretty common because at this point the Briskey usually has seen 4-6 hours of smoke, has a decent Bark, flavor wise, and is about to stall anyway. But there is certainly wiggle room. As far as Fat Up, Fat Down, I not convinced it makes a difference. For one thing, by the time we foil the surface of the meat is fully cooked and set. Second, think of Chunks of Chicken being Deep fried. They are surrounded by Fat yet that fat doesn't get absorbed into the meat. The water within the meat becomes Pressurized by the cooking temp and will not allow anything in, especially Fat. The term Greasy Chicken is based on how much Fat is absorbed in the Breading or Coating at low temps, the meat will soak up very little if any unless it is allowed to cool completely in the fat. So, by the time we foil any fat that was going to melt and baste the meat, already has and any remaining surface fat will end up a Puddle in the bottom of the Pan or Foil Pouch. The Bark is softened by the Steam in the Foil. So some further exposure to heat, in the Smoker or on a Grill is needed to firm it up if a Hard Bark is desired...JJ
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