Brisket help

[vossman]

I got two flats ready to go on the smoker tomorrow AM. I have done 2 briskets so far and both came out OK good flavor. We ate them a while after cooking so they dried out a bit.
I have never wrapped them in foil for the last half of the cook but I hear its a good thing to do. Does it come out moister if they are wrapped and then let to sit in the foil for a while? I was thinking beer or beef broth in the foil.
Any input would be appreciated.

[MarkCO]

I am anti-foil myself. Patience during the stall and some moisture above the smoke, depending on the smoker, seems to be a better solution. I am relatively new to smoking, but the people who have eaten my smoked meats tell me I should open a restaurant. I read a lot, for almost 4 months, before I got a smoker and I like the Bark, so I have found the right temps to keep the meat moist and tender while keeping the Bark.

Here is an article: http://www.amazingribs.com/tips_and_...as_crutch.html The guy knows his smoking and I have found better advice from him that worked, especially at altitude, than others. He does suggest the foil for Brisket.

Good luck.

[SuperiorDG]

I can not figure out how to keep my briskets moist and tinder. I've almost given up at this point.

[MarkCO]

I think it is all about the stall and altitude I have been using a higher than recommended temp for the first 2 hours, trying to build a good bark. Then, when I get close to the stall, I drop the temp and keep the meat at the low end of the stall range, but for a longer time. I split a brisket and wrapped half in plastic after the stall and held at 150 for about an hour. That softened the bark back up if you don't like bark.

[rondog]

I think it is all about the stall and altitude I have been using a higher than recommended temp for the first 2 hours, trying to build a good bark. Then, when I get close to the stall, I drop the temp and keep the meat at the low end of the stall range, but for a longer time. I split a brisket and wrapped half in plastic after the stall and held at 150 for about an hour. That softened the bark back up if you don't like bark.

"Stall"? What's "stall" mean? Never heard that before.

[vossman]

"Stall"? What's "stall" mean? Never heard that before.

Stall is when the meat gets to about 150 and kinda of holds there for a while before getting hotter. Not sure why it happens but it does.

[Lurch]

I have marinated with good results, also the thicker the fat cap the better. I use a Traeger grill and I think I could smoke one for 2 days and it will still be moist. What type of smoker are you using.

[BPTactical]

3-2-1
3 hours on the smoker, 2 in foil in the smoker and the last one out of the foil on as low of a heat as you can. Make sure your temp stays around 225-250 max, too much heat will dry it out. I prep with a salt water soak overnight, rinse and slather a little mustard on it then put your rub on, the mustard helps hold in moisture and keep the rub on. Moisture in the smoker is critical, I have a Pyrex pan that I keep full of water in the smoker.
I get a nice 3/8-1/2" smoke ring and it falls apart but isn't dry.

[vossman]

Traeger Lil Texas smoker. I am gonna try it without foil at about 225 as I like the bark, leave a pan of water (I have heard coke works too) in there for moisture and spray with apple juice or an au jus/broth blend every now and then. I am gonna wrap it in foil when its done and let it sit in the warmer for a while. Last time I just let sit out and cool, maybe that was my big mistake.

[Great-Kazoo]

Traeger Lil Texas smoker. I am gonna try it without foil at about 225 as I like the bark, leave a pan of water (I have heard coke works too) in there for moisture and spray with apple juice or an au jus/broth blend every now and then. I am gonna wrap it in foil when its done and let it sit in the warmer for a while. Last time I just let sit out and cool, maybe that was my big mistake.

I marinade mine in coke (not diet, coke ZERO etc) just coke for 2-4 hrs, along with some lemon juice. Then use a dry rub before cooking.