or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Brisket Question
New Posts  All Forums:Forum Nav:

Brisket Question

post #1 of 5
Thread Starter 
When you pull ypour brisket at say 190 degrees do you let it cool down somewhat or do you wrap it asap with foil ? I let mine rest a few minutes to stop the cooking process right or wrong ? When I wrap in foil al lI want is the juices to flow , I do not want the cooking process to keep going . Answer with your honest opinion and not some b/s please . We al lhave different opinions and I am aware of that .
post #2 of 5
Here's my take on that. I don't worry too much about it. I usually put it in the foil and let it rest. When you take it out of the smoker and the heat, it has stopped cooking. The internal will rise because the external around it is at a higher temp. I don't think a few minutes either way is going to make a bit of difference. I do know that the resting period does make a huge difference but as far as how fast you get it in to rest... I don't think there is any difference in wrapping it right up or letting it rest before you wrap it. Just a matter of how long it will hold the heat that it has. If I had a long period of rest time before I was going to serve it, I would get it in the cooler as soon as possible to hold more heat. I don't think it matters as far as the taste or retention of juice.
post #3 of 5
First of all I usually wrap my brisket at 165-170 or so. Then I move it staight from the smnoker to the cooler. Now if you choose not to wrap it in foil it is up to you and I would take it out of the smoker and then wrap it up for you don't want to lose any of the juices that made come out before you get it into the cooler. I also take it you are going to slice it cause you said that you are going to pull it at 190° ????I pull alot of mine and I take it both ways (sliced or pulled) to 200-205
post #4 of 5
I play a little different, I foil at 160-165, continue on till 190, pull out of foil and return to smoker, saving the juices. When it hits 195-200, I foil and install into cooler. THEN I strain off the fat from the juice of the first foiling( adding some other stuff to it), and pour some of it over the brisket after it has been sliced.
post #5 of 5
Thread Starter 
Thank You . I just won the war of words with a co-worker speaking on brisket . I put this out for an independant answer . My opinion is the same exact as yours . Now I will go get my 10 bucks from him and mail you 5 . Pm me your addy ! He is walking up now . lol I love it when Us wins !
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Brisket Question