Same question.

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.
Hi Guy's,

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?

Thank you,
bembring

quote:
Originally posted by SmokinOkie:
Same question.

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.
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.
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.

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