Brisket question - with q-view!

ismoke

Meat Mopper

Original poster

Sep 21, 2008

188

10

Independence, MO

• Apr 6, 2010

• #1

I've had a brisket on for about 3.5 hours so far. It is up to about 160 or so, and when I went to check on it to foil, I noticed that it didn't have much bark! What happened was I am also cooking a couple pork butts, in my WSM. I put the pork on top, and as it was dripping on the brisket (which hopefully gave me some piggy goodness in the brisket), it kept the bark from forming. I moved it to the top, and went ahead and foiled the butts - here's what it looks like:

What would your plan of attack be? Continue to smoke unfoiled? Go ahead and foil it? I'll be slicing, and my mother in law is in town, so tenderness will be the most important thing in this smoke, as that's what will make her talk to her son about how awesome my brisket was, which will make me smile!

Thanks for the help!

 

got14u

Master of the Pit

OTBS Member

SMF Premier Member

Oct 12, 2008

1,936

10

WYOMING

• Apr 6, 2010

• #2

go with your original plan bark is nice but moist is king in my opinion...foil it

 

rgacat

Meat Mopper

SMF Premier Member

Feb 5, 2010

270

11

Eastern NM

• Apr 6, 2010

• #3

Foil it to right temp, towel it and put in ice chest to rest.

 

corn cob

Meat Mopper

Mar 30, 2010

204

24

Small Town, Mississippi

• Apr 6, 2010

• #4

I'm strictly a non-foiler, but after looking at the picture I think your wisest course of action at this point is to foil it and move on.....

Luck!

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Apr 6, 2010

• #5

I think it depend on what you want. If you want a nice and hard bark then I would not foil it. If you want areally juicey brisket and a softer bark then foil it and you will be fine that way. It is really up to you and what you want it to turn out like. Thats the one thing about smoking you make it how YOU want it.

 

rbranstner

Smoking Guru

OTBS Member

Oct 18, 2007

5,698

39

West Fargo, ND / Northern MN

• Apr 6, 2010

• #6

I'm not a bark person on brisket so if it were me I would stick to your plan and foil it then let it rest in the cooler for an hour or so with towels.

 

mgwerks

Smoking Fanatic

Sep 9, 2008

480

12

Texas Hill Country

• Apr 6, 2010

• #7

I'd foil it until your thermometer probe slides into the thickest part with only the slightest resistance, then pull it, wrap again and rest. The 'probe test' is a guarantee of tenderness, time and temp isn't always.

 

ismoke

Meat Mopper

Original poster

Thread starter

Sep 21, 2008

188

10

Independence, MO

• Apr 6, 2010

• #8

Thanks Guys!! I went ahead and foiled, and just went out to check and it's at about 180* - This is the quickest I've ever had a brisket done, but that's not a bad thing, because now we should we be able to have it dinner! More pics to come!