Title says it all. Do you guys foil your brisket around 170 and let it finish till its 190 while foiled? I have never foiled mine till it was done and i am putting it in the cooler. Has anyone tried both ways several times and noticed it being juicier or less juicy?
I would think it would draw some of the juice out, and the only reason i would think that, is anytime i foil something and finish cooking it, and usually seems a little dryer then usual, and i notice a lot of juice in the foil when i unwrap it.
Let me know what you guys think, my brisket (and butts) are reaching 150+ now so i need to decide if im going to foil my brisket when i foil my butts.
Thanks!
(One day ill actually post my intro in the roll call and ill post some of these QViews ive got saved on my desktop, lol)
I would think it would draw some of the juice out, and the only reason i would think that, is anytime i foil something and finish cooking it, and usually seems a little dryer then usual, and i notice a lot of juice in the foil when i unwrap it.
Let me know what you guys think, my brisket (and butts) are reaching 150+ now so i need to decide if im going to foil my brisket when i foil my butts.
Thanks!
(One day ill actually post my intro in the roll call and ill post some of these QViews ive got saved on my desktop, lol)