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At what temp do you double wrap your brisket?
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brewsterb
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PostPosted: Sun Jul 08 12 2:10 am    Post subject: At what temp do you double wrap your brisket? Reply with quote

In my research, I have found two schools of thought. I have an 11 1/2 pound brisket that has been on my smoker for about 6hrs and is coming up on 165 degrees. I have read where some people take it off at 165 and double wrap in foil and place back on pit until 200 and I have also seen where it has been left on until 180 then double wrapped and placed back for a couple of more hours.

What would the difference be between the two?

Thanks, any help would be appreciated.
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SoEzzy
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PostPosted: Sun Jul 08 12 2:31 am    Post subject: Reply with quote

Personally I like to take it into the 160 - 165° zone and foil it then, I find that I do cook before the wrap fat cap up, and once in the foil it needs to be fat cap down, or your flat may get soggy.

Others may do it the other way.

To me the difference between 165 and 180° is exactly 15°! Razz Laughing Razz

But the real difference is that at 165° it fills the foil with it's own juices, and at 180° or above you may need to add fluid, and you've no guarantee of absorption.

See disclaimer below!
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Remmy
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PostPosted: Sun Jul 08 12 2:41 am    Post subject: Reply with quote

I never foil briskets. Just sayin'.
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Tom C
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PostPosted: Sun Jul 08 12 3:08 am    Post subject: Reply with quote

I usually foil at 170° with fat cap up but SoEzzy makes a good argument! I may have to follow his directions next time!
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texoak51
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PostPosted: Sun Jul 08 12 4:08 am    Post subject: Reply with quote

I usually foil after 6 hours in smoke irregardless of temp and unfoil after 2 hours to finish up. Seems to always work for tender, juicy, moist and delish brisket. YMMV
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Hell Fire Grill
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PostPosted: Sun Jul 08 12 6:08 am    Post subject: Reply with quote

I wait til they'er completely cooked and cold again, wrap'em and in the fridge they go.
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gotwake
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PostPosted: Sun Jul 08 12 6:49 am    Post subject: Reply with quote

I used to wrap as soon as it hit 145, but now I wait until about 160-165.
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BluDawg
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PostPosted: Sun Jul 08 12 8:55 am    Post subject: Reply with quote

I don't take temperatures or wrap during a cook sorry Cool
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Mr Tony's BBQ
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PostPosted: Sun Jul 08 12 10:06 am    Post subject: Reply with quote

I often wrap at 165.287651°.....usually to rush a cook....whenever I dont wrap at all, I hear "best brisket you've made to date" Shocked Cool Cool But still wrap quite a few to ensure its done when vending Crying or Very sad Wink
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texbbqpits
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PostPosted: Sun Jul 08 12 10:14 am    Post subject: Reply with quote

I don't wrap during cook at all. Pull at 185-190 and wrap and put in cooler for at least 30 minutes, preferably 1 hr.
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OldDominionSmoker
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PostPosted: Sun Jul 08 12 12:43 pm    Post subject: Reply with quote

I do not wrap in foil at all during the cook. I cook my brisket at 225-250 and when the probe thermometer hits 190 I start to check for tenderness by inserting the probe into the meat and when there is no resistance (like a hot knife through butter) I pull the brisket off of the pit. I then wrap the brisket in foil and put it in my igloo cooler for a minimum of 1 hour, preferably 2 hours before slicing and serving.

Not the only way to do it, but it's the way I do it. [/i]
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Rocko-la
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PostPosted: Sun Jul 08 12 2:43 pm    Post subject: Reply with quote

I wrap it somewhere around 190° to 205° after I pull it off and before I put it in the cooler to rest.
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Canadian Bacon
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PostPosted: Sun Jul 08 12 7:07 pm    Post subject: Reply with quote

I only wrap when my brisket is done....I pull at anywhere between 190-195...double foil and let rest for 1 hour.
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roxy
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PostPosted: Sun Jul 08 12 9:54 pm    Post subject: Reply with quote

I am with the wrap when its done before going in the cooler club.

Never wrapped one during a cook.
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KAKid
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PostPosted: Mon Jul 09 12 1:24 am    Post subject: Reply with quote

I've been foiling only for resting in the cooler. I did noticed on the "Triple D" BBQ marathon last nite, that most Que joints don't mention foiling at all. They just let it rest a bit, then slice it up. Haven't seen 'em foil butts, either. Think I'll give it try on my next cook.
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Dr. Strangelove
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PostPosted: Mon Jul 09 12 2:46 am    Post subject: Reply with quote

Don't get too enamoured with a set temp. Temps are a GUIDE, not an absolute.

Some briskets are good to go @175...some @195 or whatever. Use your fork and your feel to determine when it's ready. Many cuts of meat have been ruined by BBQers who use hard and fast numbers(time/temp) to cook by. You have sight, smell, and touch to rely on also.

I've had briskets which were fork tender at 175, I've had others that were not yet fit for consumption at 195.

A "seasoned" cook leans more to the art side of the "art and science" of BBQ.

I don't waste the wood on cooking while foiled. It gets foiled ONLY to rest before serving. I hear the "it'll be oversmoked before it's done" cries. If that's true...you're not paying enough attention to your fire. Go to places like Kruez market, Blacks, or Smittys in Lockhart Tx, Meyers in Elgin etc...and see how much foil or how many probes are used...it's all about feel and fire.
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BigPhil32
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PostPosted: Tue Jul 10 12 3:49 am    Post subject: Reply with quote

OldDominionSmoker wrote:
I do not wrap in foil at all during the cook. I cook my brisket at 225-250 and when the probe thermometer hits 190 I start to check for tenderness by inserting the probe into the meat and when there is no resistance (like a hot knife through butter) I pull the brisket off of the pit. I then wrap the brisket in foil and put it in my igloo cooler for a minimum of 1 hour, preferably 2 hours before slicing and serving.

Not the only way to do it, but it's the way I do it. [/i]


This is almost exactly how I smoke mine...never any foil until it is done, and then in to my small coller, surrounded by old towels...I let it rest for at least an hour. This past weekend I let it rest for almost 7 hours this way and it was still very warm. won the Brisket Thrown Down event at a local winery and got 1st place in both categories - Judges Choice & People's Choice as well. My first contest and it was a clean sweep!!! And...mine usually come out the best when I pull them off the pit at 200°, but to each his own!
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zilla
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PostPosted: Tue Jul 10 12 10:42 am    Post subject: Reply with quote

Do what you like.
like what you do!

I foil mine when the color is right and it begins to crack and weep. 170* maybe?

Bring it too temp then one layer of clean foil and rest in a Mexican blanket for 3 hours. Open to cool for 15 minutes, slice and eat asap or sooner. Chinese blankets won't work
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SoEzzy
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PostPosted: Tue Jul 10 12 10:47 am    Post subject: Reply with quote

zilla wrote:
Do what you like.
like what you do!

I foil mine when the color is right and it begins to crack and weep. 170* maybe?

Bring it too temp then one layer of clean foil and rest in a Mexican blanket for 3 hours. Open to cool for 15 minutes, slice and eat asap or sooner. Chinese blankets won't work


You win a lot of Brisket categories, don't you zilla?
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k.a.m.
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PostPosted: Tue Jul 10 12 10:54 am    Post subject: Reply with quote

zilla wrote:
Do what you like.
like what you do!

I foil mine when the color is right and it begins to crack and weep. 170* maybe?

Bring it too temp then one layer of clean foil and rest in a Mexican blanket for 3 hours. Open to cool for 15 minutes, slice and eat asap or sooner. Chinese blankets won't work

My old Friend I am writing all your secrets down ya know. Wink Very Happy
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