Foil or no foil

[fatboy 08]

I just received a Gen 2 40" MES as a gift. I have my first brisket in now I'm trying to figure out if I need to wrap it in foil at 170 or not. please help. I'm about 10 degrees from 170. I know that it needs to cook till 190-195 Thanks in advance.

 

[forluvofsmoke]

If it's lean trimmed, I would foil...anywhere from 160-180* is fine...smoke reaction is about null by 160*. Fat-cap on and oriented on top is more forgiving, and will self-baste during smoking. I have done no-foil brisket more often than not lately, and like them better, but if lean trimmed, needs additional smoker preps to keep it moist.

Eric

 

[fatboy 08]

Thanks Eric. It's not too lean. Apparently I'm stuck at that stage where the temp on the meat won't go up. It's been at 165 (by the probe that came with the smoker) for over an hour now.

 

[s2k9k]

That's called the stall and it can last for hours sometimes but like Eric said if you're at 160* you can foil and that will help push through the stall. Foil or not just be patient and let it ride, it will climb. Don't increase temps to try and push it.

When you get a minute would you do us a favor and go to Roll Call and introduce yourself so we can get to know you and give you a proper welcome, also would you add your location to your profile, we like knowing where you are when we talk to you, Thanks!

 

[fatboy 08]

Thank you. I just foiled it and I'm on my way to Roll Call to introduce myself. Great Forum you guys have here!