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Brisket, foil or no foil? #5966835 10/08/15 02:13 AM
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magspa Offline OP
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I usually wrap in foil the first few hours then unwrap for remainder once meat starts to sweat. Got a new little brinkmann smoker that has water pan in it. Im wondering if that will provide enough moisture. It is a small smoker, im guessing about 18" diameter. Will probably hold up to 6lb brisket or maybe 2 4pounders.


Re: Brisket, foil or no foil? [Re: magspa] #5966862 10/08/15 02:26 AM
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I go the first 3-4 hours open then wrap in foil to finish....


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Re: Brisket, foil or no foil? [Re: magspa] #5966933 10/08/15 02:59 AM
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I smoke first-then wrap late.

Re: Brisket, foil or no foil? [Re: magspa] #5967073 10/08/15 10:59 AM
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Brown butcher paper ftw.


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Re: Brisket, foil or no foil? [Re: magspa] #5967092 10/08/15 11:18 AM
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I had better meat using foil with my brinkman.

Re: Brisket, foil or no foil? [Re: magspa] #5967341 10/08/15 02:35 PM
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I smoke 4 hours, then place on foil, add liquid and wrap. I use commercial heavy foil and double wrap it. It is called the Texas Crutch. You can Google it... cheers

Re: Brisket, foil or no foil? [Re: magspa] #5967356 10/08/15 02:48 PM
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Out of foil first then foil if you want/have to.

I like cooking them unwrapped the whole time if I can.


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Re: Brisket, foil or no foil? [Re: magspa] #5967433 10/08/15 03:38 PM
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I smoke for 4 hours, put in a pan and cover with foil, finish in the oven at 250.

Re: Brisket, foil or no foil? [Re: magspa] #5967445 10/08/15 03:45 PM
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Smoke 5 hrs at 180-200. put in a pan and seal with foil, in the oven at 210-220 until internal temp hits 202 (about 5 hrs).

Re: Brisket, foil or no foil? [Re: magspa] #5967454 10/08/15 03:51 PM
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smoke first then foil


"The arrogance of officialdom should be tempered and controlled, and assistance to foreign hands should be curtailed, lest Rome fall." Cicero
Re: Brisket, foil or no foil? [Re: magspa] #5967468 10/08/15 03:55 PM
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smoke first here too. If you wrap it first, you will cook the external part, then when you unwrap, it won't absorb the smoke very well.


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Re: Brisket, foil or no foil? [Re: magspa] #5967504 10/08/15 04:15 PM
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PMK is right. You need to smoke the brisket before you cook it. Once the meat reaches 212* it is done smoking and begins cooking, so get the smoke ring in there first, then wrap it and finish it at 250*.


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Re: Brisket, foil or no foil? [Re: magspa] #5967550 10/08/15 04:36 PM
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Agree with smoke first then wrap. JFYI , check out this website for great BBQ : www.bbqpitboys.com

Re: Brisket, foil or no foil? [Re: magspa] #5967593 10/08/15 05:02 PM
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I cook unwrapped the entire cook, (8-12 yrs depending), then wrap tight and put in cooler to rest. You guys that are placing your briskets in a pan and covering with foil are missing out on some of the juices you could be reabsorbing during the rest. up

Re: Brisket, foil or no foil? [Re: magspa] #5967621 10/08/15 05:18 PM
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hah looks like i've been doing it backwards. Always turned out good though. I am going to make one this sunday smoke then wrap and put back in pit.


Re: Brisket, foil or no foil? [Re: magspa] #5967712 10/08/15 06:06 PM
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agree skinnerback ... I do brisket both ways (foiled & unfoiled) depending on how much time I have. 8-14 hours heavy smoke with pit at ~225, double wrap and toss in cooler for a few hours.

Here recently I have gotten a bit lazy and don't have an endless supply of wood to maintain that high of a temp, so I smoke 8-14 hours at pit temp 170-180 to get the smoke embedded, double wrap with wide heavy duty aluminum foil, place on cookie sheet and into the inside oven at 225* until internal temp hits 195*, turn oven down to 200 and let the brisket go for another hour to hour and a half (depending on size) as the internal temp will keep on going up to 200-205, once the internal temp has been at or slightly above the 195 mark for 1-1 1/2 hour, merely turn the oven off and let rest over night as the oven temp falls. The next morning it is tender as butter, juicy and heavily smoked.

I am normally a die hard old school smoker but this method sure makes things easier.


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Re: Brisket, foil or no foil? [Re: skinnerback] #5968214 10/08/15 11:23 PM
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Originally Posted By: skinnerback
I cook unwrapped the entire cook, (8-12 yrs depending), then wrap tight and put in cooler to rest. You guys that are placing your briskets in a pan and covering with foil are missing out on some of the juices you could be reabsorbing during the rest. up


In the cooler to rest is the way to go...


Originally Posted by Sneaky
I believe in science and I’m an insufferable dickhead
Originally Posted by beaversnipe
Actually, BBC is pretty damn good

"You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
Re: Brisket, foil or no foil? [Re: wacorusty] #5968458 10/09/15 01:30 AM
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Originally Posted By: wacorusty
smoke first then foil


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Re: Brisket, foil or no foil? [Re: PMK] #5968851 10/09/15 10:59 AM
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Originally Posted By: PMK
agree skinnerback ... I do brisket both ways (foiled & unfoiled) depending on how much time I have. 8-14 hours heavy smoke with pit at ~225, double wrap and toss in cooler for a few hours.

Here recently I have gotten a bit lazy and don't have an endless supply of wood to maintain that high of a temp, so I smoke 8-14 hours at pit temp 170-180 to get the smoke embedded, double wrap with wide heavy duty aluminum foil, place on cookie sheet and into the inside oven at 225* until internal temp hits 195*, turn oven down to 200 and let the brisket go for another hour to hour and a half (depending on size) as the internal temp will keep on going up to 200-205, once the internal temp has been at or slightly above the 195 mark for 1-1 1/2 hour, merely turn the oven off and let rest over night as the oven temp falls. The next morning it is tender as butter, juicy and heavily smoked.

I am normally a die hard old school smoker but this method sure makes things easier.


I would be careful w this. Check your temps after that long of a rest. Bacteria can start to grow at around 145 degrees I believe. The longer it stays in the dangerous range the bigger chance you have for trouble. You might get away with it for a while then that one time everyone gets sick. I don't rest more than 3 hours and that is wrapped in towels in a cooler. If it's going to be longer I cool it down and reheat it. Not ideal but neither is diarrhea for three days.

Re: Brisket, foil or no foil? [Re: SnakeWrangler] #5969016 10/09/15 01:19 PM
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Originally Posted By: SnakeWrangler
Originally Posted By: skinnerback
I cook unwrapped the entire cook, (8-12 yrs depending), then wrap tight and put in cooler to rest. You guys that are placing your briskets in a pan and covering with foil are missing out on some of the juices you could be reabsorbing during the rest. up


In the cooler to rest is the way to go wrapped in a towel...


"The arrogance of officialdom should be tempered and controlled, and assistance to foreign hands should be curtailed, lest Rome fall." Cicero
Re: Brisket, foil or no foil? [Re: wacorusty] #5969104 10/09/15 02:05 PM
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Originally Posted By: wacorusty
Originally Posted By: SnakeWrangler
Originally Posted By: skinnerback
I cook unwrapped the entire cook, (8-12 yrs depending), then wrap tight and put in cooler to rest. You guys that are placing your briskets in a pan and covering with foil are missing out on some of the juices you could be reabsorbing during the rest. up


In the cooler to rest is the way to go wrapped in a towel...


Yes I wrap in a towel. up Now I want brisket!

Re: Brisket, foil or no foil? [Re: skinnerback] #5969120 10/09/15 02:11 PM
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Originally Posted By: skinnerback
Originally Posted By: wacorusty
Originally Posted By: SnakeWrangler
Originally Posted By: skinnerback
I cook unwrapped the entire cook, (8-12 yrs depending), then wrap tight and put in cooler to rest. You guys that are placing your briskets in a pan and covering with foil are missing out on some of the juices you could be reabsorbing during the rest. up


In the cooler to rest is the way to go wrapped in a towel...


Yes I wrap in a towel. up Now I want brisket!

me too...a nice medium thickness that doesn't quite break when you hold it up, but melts when you put it in your mouth. some sweet tea, slice of cheddar, a pickle and a jalepeno...now that I think about, got any white bread and spicy sauce? food


"The arrogance of officialdom should be tempered and controlled, and assistance to foreign hands should be curtailed, lest Rome fall." Cicero
Re: Brisket, foil or no foil? [Re: magspa] #5970412 10/10/15 01:49 PM
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Man I love those little Brinkman smokers. Mine's going on about 20 years old now and still smoking away. I never wrap in foil. I keep a pot of water simmering on the stove to add to the water pan as it evaporates. For a real treat do a pot of beans in the water pan under the brisket. I usually get a big tin-foil cake pan to line the water pan with when I do beans under the brisket.


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Re: Brisket, foil or no foil? [Re: magspa] #5970463 10/10/15 02:18 PM
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Pot o beans under the brisket...

My smoker is modified to add a second shelf, I can do that!

Gotta run, it's brisket and (alpha test) beans time!


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Re: Brisket, foil or no foil? [Re: magspa] #5970719 10/10/15 06:42 PM
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no foil at all while cooking youre not cooking a damn roast...smdh

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