New smoker, with some question

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160* is about the temp people foil and put it back on the smoker (I don't foil) and then take it to about 190* then pull it off and let it rest for an hour or so.

Medic2, welcome to the forum , glad you found us...

As for the Brisket, My 'Sermon" deals with "Patience" . Others will drop in and 'suggest' other ways , so you will be able to determine your plan.

Some wrap (during cooking) the meat in foil for a while in order to keep it juicy, a personal choice. I would rather leave it un-wrapped and the Smoker's Lid "closed" the entire cook (or until my IT gets to 200° - and passes the toothpick test - in and out in several places with no Resistance). THEN, wrap in foil and  wrapped in a towel ,then placed in an ice chest for an hour or so...

Tender ,juicy and the Flat will cut nicely and the Point will make great Burnt-ends.

The secret (for me ) is the "Patience" to let it Smoke uncovered and monitored with my Maverick , until it is 'there' , no-peeky . makes for a great Bark and lessens time of the cook-when you're lookin' , you're not cookin'..... and wasting good heat and moisture.

Imbibe your favorite beverage and kick back. it'll be done when it'd done......

Have fun and...

I also prefer the KISS method and SPOG (salt pepper onion garlic) along with little intervention.
Good beef doesn't need anything else.

Welcome to SMF!!!!


~Martin

:welcome1:

Foil at 165 IT, usually with a half can of Coke or Dr Pepper or beef broth in the foil with the meat to help with the braising portion of the cook, then back in the smoker until it is toothpick tender, usually after it hits 200 IT.  I agree with DiggingDog on the KISS, salt, pepper, onion powder, little chili powder, garlic or one of my favs is Montreal Steak seasoning.  Good smokin' luck!

 to the SMF.

The only time I foil a brisket is when it's ready to come off the smoker to rest....

Good luck and good smoking

Bill

I have an MES40 and have only done 2 briskets, but I have to agree with the no foil guys, especially if you like a good bark. I only take mine to an IT 170-175* because higher than that and the slices were too tender for our taste. The only other thing I would suggest is Chef Jimmy's Au Jus.

Smokey Au Jus

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want.

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

   to the group. the KISS method and that Au Jus,  over the top!!