Temp when foiling

Former Member

If I am going to foil a brisket, at what temp to I pull it to allow for carry-over cooking? If I pull at 195-205 will it continue cooking and be over done? Assuming it will still be warm after several hours, it will keep cooking.

3/11/104:04 PM

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tomMember

I guess folks would ask ,what is the purpose of your foiling,,what temp are you cooking at,what are you trying to accomplish.

Are you just foiling a finished brisket,to hold until dinner?Are you having to hold eight hrs in a cambro for comps?

What size is it,and are you cooking at 195*,or 350*?

A little more info,and I'm sure someone will attempt to help.

3/11/108:56 PM

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