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Couple of crutch/foiling related questions for brisket

post #1 of 4
Thread Starter 

Hey All,

 

Have a few crutching/foiling related questions when it comes to smoking Brisket:

 

1) How much liquid do you put in when crutching/foiling?

 

2) Do you drain the liquid off and re-wrap in foil when moving to a faux cambro/cooler, or do you leave it sitting in the crutching/foiling juices?

 

Thanks!

post #2 of 4

Personally I don't add any liquid when I foil a brisket or a butt. When it's done I rest it still foiled in the juice to let it reabsorb and redistribute some of the juices

post #3 of 4

I don't add anything myself but one of my BBQ buddies adds a little beef broth to his brisket and a little bit of apple juice to his Butt.

 

Brad

post #4 of 4

If I do foil I like to actually use a turkey pan then dump a bottle of good beer into the bottom of it and cover tightly with foil, this produces amazingly good juices for serving with later. I only foil about every third or fourth brisket.

 

Another trick is to a no foil-foil-no foil brisket (kind of like 3-2-1 ribs). start with no foil, foil at 160-165°, then remove foil at 180° and place back on racks. This method gives you the moistness and slightly reduced cook time of foiling, but then by putting it back on the racks without foil it re-sets the bark nicely. The 180° to 195° takes 3-4 hrs., just FYI.

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