DOES ANYONE WRAP THERE BRISKETS / FOIL OR NOT
Original Post
Replies sorted oldest to newest
I'm not sure that I understand your question. Your message has the subject line of "Shoulder Clods" and your question is about briskets. Could you possibly reword your question? Thanks.
I'm with John,
A little more info would help (clod or brisket) and what kind of smoker you have. Are you wanting help with problems, or just want to know how to smoke one of those?
A little more info would help (clod or brisket) and what kind of smoker you have. Are you wanting help with problems, or just want to know how to smoke one of those?
I usually foil a brisket at the 160 degree point or roughly half way through the 'plateau'.
SORRY FOR THE CONFUSION -- IT WAS SHOULDER CLODS --- I SMOKED IT FOR 4 HOURS THEN WRAPPED IT WITH FOIL & THEN FINISHED COOKING .
IT IS A MODEL 066 . AMERIQUE SHOULD YOU WRAP IT IN FOIL??
IT IS A MODEL 066 . AMERIQUE SHOULD YOU WRAP IT IN FOIL??
Depending on the size of the clod,you could try one without any foil.
If it is in the 20+ lb range,you could put it in a foil pan[to save juices] after it hits around 165º internal.
You could also foil completely,after it hits about 170º.
In the Find at page top,the search yields some good threads on clods.
Shoulder Clods
If it is in the 20+ lb range,you could put it in a foil pan[to save juices] after it hits around 165º internal.
You could also foil completely,after it hits about 170º.
In the Find at page top,the search yields some good threads on clods.
Shoulder Clods