Reply to "Brisket in the Amerique"

Hi SmokinOkie,

Thank you,
bembring

quote:
Originally posted by SmokinOkie:
Good question. Yup, you're right that's one of the reasons.

Well, I'm not a fan of foil, but the reason why most do it indeed is to capture the juices (fat) that renders. From a contest cook perspective, the 170 talked about isn't for what you state as much as appearances. FYI, I don't foil my contest briskets.

Cooking in foil in "braising" so it will cook faster once you foil it.

Tendency is to get it over tender by wrapping it, so take it out at a lower temp, say 5 degrees lower.

6/6/0611:58 PM

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