Foil question

No.yes.yes,or no.Why bother.

Thanks, . . . I think.

Don

Just cook it until it probes tender with a meat fork,or your temp probe,somewhere around 195*.

Wrap it in some foil with a little beef broth and let it rest an hour.

Slice thin across the grain,chop any that seems tough.

There is more to it than this,but now you'll have some questions we might help with.

According to Paul Kirk in his fine book on BBQ sauces, he says, "Test your brisket with a probe type thermometer. If the probe goes in, it's done".

The problem will be juice. If you put the probe in, wrap it, make sure it's tight. If you poke it through the foil, then it becomes a point for juices to leak out.

And not to contradict Paul, but I can push the probe into a raw piece of me, so that means it's done

That is a fine tip,once you have the experience to know how it feels.

Is that when a 300lb cook leans on it with upper body weight[no particular reference to Paul ],or a 100 lb lady reaches across the cooker and it slides in like butter?

Is this when you are pulling it off to hold several hrs and it will cook more,or cooking at 350* in foil and you could get carry over heat for another 10*-15*?

Could be cooked at 210*,no foil,and will only rest 20 mins ,before slicing.

Still a good way to check,and take those good notes that Smokin'Okie always tells us to keep.

Thanks.