Yes I put the Brisket back in for 3 more hours in foil. It was so tender.
I thought that the reason for foiling at 170 and adding water and apple juice and cooking 3 more hours was to make it more moist and tender?
Originally posted by SmokinOkie:
If you took it only to 170, you're about 25 degrees short.
The reason "some" people foil at 170 is to preserve the bark and keep it from getting too dark HOWEVER...
...continue to cook until it hits in the 190's, say 195 for foiled brisket.