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84 Things You Should Know About Temp To Cook A Brisket | The Right Temp for Smoking Brisket

  • Something I made up for lunch yesterday, I called it “German Stir Fry”: sliced brisket stir fried with cabbage, onions, garlic, then I threw in some sauerkraut. I am aware of how weird and even yucky it sounds, but it was good. Pinky swearz. - Source: Internet
  • Yes and no. If you rub the brisket with the spice rub and immediately place it in the oven, it’s just a brisket rub. It will flavor the exterior of the meat and the spices will penetrate a little way into the beef. - Source: Internet
  • Another method you can use is to smoke the brisket at 225°F then raise the temperature to 275°F after wrapping. Increasing the temperature will excellent the cooking and help push the brisket through the stall. In the first stage of the cook, the brisket will sit in the smoker at 225°F and absorb smoke and develop a nice crust. Once the brisket has a firm bark and the internal meat temperature is about 150°F or 160°F, wrap the brisket in foil or butcher paper and raise the temperature up to 275°F. - Source: Internet
  • At the 3-4 hour mark of the smoke, the brisket should be a nice mahogany color and the fat should be soft and yellow. At this point, the internal temperature should be about 165°F to 180°F. It is at this point that you should wrap the brisket in two layers of foil. Wrapping the brisket will influence the temperature of your smoker. Normally, the temperature will drop a few degrees after wrapping for up to thirty minutes afterwards. - Source: Internet
  • The best temperature for smoking brisket is between 225°F and 275°F. Whole briskets and big cuts warrant a lower temperature within this range to ensure even cooking. Smaller briskets, on the other hand, can tolerate haste and higher heat. - Source: Internet
  • Slow roast in the oven until the internal temperature reaches 175 degrees F. Then remove the foil and continue roasting until the internal temperature reaches 195 degrees F. Depending on your oven, and where you inserted the meat thermometer, this process may take 5-6 hours. - Source: Internet
  • The only way to get an accurate reading on a thermometer is by using a quality leave-in thermometer. A thermometer takes all the guesswork out of smoking and can also help you measure the temperature of the cooking chamber. If you want more info on thermometers, check out our Thermometer Guide. Here’s another article I wrote an article a while back that you might interest you: How Long To Smoke A Brisket? - Source: Internet
  • Pro Tip: I will tell you from experience that you do not want to trim a room-temperature brisket because it’s terribly slippery! It will be super flexible and slide all over the place while you trim it. Instead, put your entire brisket in the freezer (still in its original cryovac plastic) for about 30-45 minutes. This will give the brisket plenty of time to firm up and trimming will be a breeze even if you do not have a razor-sharp knife. - Source: Internet
  • Many stores will label brisket as “pre-trimmed”. Buying a pre-trimmed brisket isn’t necessary. In fact, I usually trim more off before applying the seasoning. - Source: Internet
  • Step 4. Place the brisket on top of the onions (fat cap side up!) and nestle it into the broth. Cover the whole tray tightly with foil and place in the oven for a total of about 3 hours. - Source: Internet
  • For 6 adults and a couple of sides to go with the meat, I’d say get a 1.2-1.5 kg / 2.5-3 pound brisket. The recipe will work for that amount of meat as well. - Source: Internet
  • Remove the raw brisket from its packaging and pat it dry with a paper towel. Transfer it to a large baking sheet or roasting pan. Sprinkle the brisket liberally with coarse sea salt, making sure to get the sides as well. - Source: Internet
  • The first thing I do is prepare the spiced brisket rub. To be honest, you can use whatever spices you have on hand. Even just salt and pepper will work. I went with a few of my favourites like smoked paprika, onion and garlic powder and cumin. Mix it with salt and put it aside. - Source: Internet
  • If you are about to attempt your first smoked brisket, 225°F is a good temperature to begin with until you have learned the basics of smoking brisket. There are a lot of techniques that you need to learn such as temperature control, mopping, wrapping, brining, injecting, rubs, bark development and resting, so play it safe when starting out and keep the temp low-and-slow. A 225°F brisket will take most of the day and night to cook, but in the end you will get a tender, juicy brisket if you get all the other techniques right. - Source: Internet
  • Mix the spice rub in a bowl and cover both sides of the brisket. Rub it in on all sides using your hands. If not in a rush, place the brisket into a Ziploc bag or a container and refrigerate overnight. Make sure to bring to room temperature before cooking. - Source: Internet
  • How do I get my brisket ready for the smoker? First, a little bit of anatomy on your brisket. There are 3 important areas to know about when it comes to your brisket. You have the flat, the point, and the fat cap. The flat and point of the brisket - Source: Internet
  • You can easily get prime brisket at Sam’s Club or Costco. You can get them at your local butcher as well. (Our experience at local butcher shops is that prime grade is sold at a significantly higher premium when compared to Sam’s or Costco.) - Source: Internet
  • The brisket itself can weigh between 40 and 70 pounds. Its flavor and texture vary greatly depending on the meat’s breed, age, and quality. When cooking a brisket, the goal is to heat the surface of the meat without overcooking it. This is done using an internal temperature probe, which allows cooks to adjust their methods accordingly. - Source: Internet
  • Take the brisket out of the oven and allow it to rest for at least 30 minutes before serving, so the juices redistribute evenly. If you can wait longer, that’s even better. Cover it loosely with foil to help retain the heat. - Source: Internet
  • Sometimes you don’t have a spare 20 hours in a day to smoke a tender, juicy brisket and you need one knocked out quickly for a weekend barbeque. Fast briskets at high temperatures in 4-hours are entirely possible and can still taste delicious, but you need have a good grasp on all the other techniques in order for it to turn out tender. I wouldn’t expect a 4-hour brisket to win any competitions, but it can be done if you don’t have all day and half the night to smoke your brisket at 220°F. - Source: Internet
  • I’d argue that 250°F is the average temperature to aim for when smoking brisket in a barrel smoker or charcoal kettle. It’s neither too high nor too low. Considering that the temperature will rise and fall by 5 to 10 degrees during the cook, you get great results, even on cold days or in windy weather. - Source: Internet
  • Add a tablespoon and once hot, place the brisket in the middle, fat side down. Cook for 1-2 minutes to sear the spices. Turn over, adding another splash of oil underneath, and cook on the meat side down for 1-2 minutes, just to brown off the spices a little. Remove the brisket to a plate. - Source: Internet
  • Aaron Franklin Texas Style Brisket Rub For a true Texas style brisket you want to us this simple style rub that will give you a great bark but let the flavor of the beef dominate. 4.28 from 76 votes Print Pin Prep Time: 5 minutes Total Time: 5 minutes Servings: 1 Calories: 297 kcal Author: Joe Clements Ingredients ½ cup Kosher salt - Source: Internet
  • Cooking brisket is a process that requires patience and attention to detail. If you’re a beginner at cooking brisket, you may be overwhelmed by all the steps in preparing this meat cut. However, you can master the art of cooking brisket with a little practice. In fact, the key to cooking this dish lies in the timing of the various stages of preparation. This blog will discuss how long to cook brisket at 350 degrees and give you some helpful hints on how to prevent dryness during the cooking process. - Source: Internet
  • To clarify, we’re talking here about the temperature of the smoker’s cooking chamber and not the internal temperature of the meat. (The latter is another story for another time.) - Source: Internet
  • Brisket shrinks substantially during the cooking process, as it loses water and fat is rendered. A 5-pound brisket typically only yields 3 to 3.5 pounds of meat. - Source: Internet
  • Smoking The Brisket at 250 Now for the main event! Once you’ve followed the previous steps and brought the smoker temperature to 250 degrees, you’re ready to throw your brisket on your smoker. Fat side up or down is up to you. We of course recommend fat side down for pellet smokers and fat side up for offset smokers with the firebox far away from the brisket. - Source: Internet
  • If you can’t wait 20 hours for your brisket to be ready, you can try smoke a brisket at temperatures upwards of 275°F-300°F. However, if you are going to going to cook in this higher range, make sure you keep the brisket nice and moist with regular mopping, and consider keeping more fat on your brisket so it’s protected from the heat. Also, place the brisket fat cap down to shield the more vulnerable parts of the brisket from the fire. - Source: Internet
  • Properly, slow-cooked brisket should be juicy and tender and is easily sliced with a knife. I like to do 1-cm slices but you can also dice it. Cut from the fat cap layer down. - Source: Internet
  • Preheat the oven to 250 degrees Fahrenheit. Transfer the brisket to a long sheet of foil. Double wrap the brisket in foil, then place it back on the baking sheet (or roasting pan). Roast the brisket in the preheated oven until it reaches an internal temperature of 180 to 200 degrees Fahrenheit, about 1 hour and 15 minutes per pound of meat. - Source: Internet
  • There’s a massive debate about whether it’s best to cook brisket at 225 or 250 degrees. The argument is that slow cooking at a low temperature for a longer time is excellent, and it works for all types of meat. This is the main reason people opt for the lower heat, and they’re not wrong since it’s a proved and tested method that works well and produces tasty meats. - Source: Internet
  • In a small bowl, mix the salt, brown sugar, and all remaining spices until well combined. Rub the spice blend over the entire surface of the brisket and lay the brisket on the wire roasting rack. Insert an oven-safe meat thermometer into the thickest part of the brisket and cover the roasting pan tightly with foil. *If you have an oven with a built-in meat thermometer, run the wire out the side of the pan. If you are using a standard meat thermometer, insert it into the brisket, through the foil, so you can see the reading. - Source: Internet
  • On average, most barbeque gurus smoke brisket between 225°F and 250°F. A traditional Texas-style brisket is smoked low-and-slow at 225°F, and this is the safest temperature for barbeque competitions and beginners. Once you have a good understanding of the fundamentals of smoking brisket, you can experiment with temperatures in the 275°F to 300°F range so you can cook a brisket much faster. - Source: Internet
  • Thanks for checking out this article. I hope you learned a few things. Here are some of my favorite tools I use when smoking brisket that may be useful to you. These are affiliate links, so if you decide to purchase any of these products, I’ll earn a commission. But in all honesty, these are the tools I recommend to my family and friends who are just starting out. - Source: Internet
  • Buttery, fragrant, and fork-tender brisket is easy to make in your own kitchen. Chef John’s simple baked brisket recipe will wow your tastebuds with its juicy and savory flavor. Learn how to make this sensational dish, plus get tips on side dishes and storage. - Source: Internet
  • From Our Shop Smoke Kitchen 6.5 Boning Knife $69.95 Trim the fat cap off a brisket or square up a rack of ribs in seconds. SHOP NOW - Source: Internet
  • After 3 hours, turn the oven off and leave the brisket to rest for 10-15 minutes. You can also remove the tray and let it rest under foil for a bit. After that, transfer the brisket to a cutting board and slice it into whatever thickness slices you like. Scoop all of that gorgeous, caramelised reduction and onions on top. - Source: Internet
  • No matter if you are smoking a brisket or cooking it in the oven, low and slow is the best method. Brisket is a tough cut (and expensive) that can be quite unpleasant if not prepared properly. Allowing plenty of time for marinating, cooking, and resting will ensure a delicious juicy, moist, tender brisket. - Source: Internet
  • You won’t have to spray it with our brisket spray since we have our handy dandy water pan creating the humidity inside for us and the brisket is going to be finished in half the time. The meat will also naturally cool itself when heated as a result of it tightening up and forcing the water out from the muscle. This is called evaporative cooling and is a natural process. - Source: Internet
  • Print Recipe 4.95 from 79 votes Leave a Review » Texas Style Oven Brisket Recipe Texas Style Oven Brisket Recipe: A simple smokey brisket recipe with a zesty dry rub, that can be made in the oven, instead of a smoker. Enjoy with others! Servings: 14 Ingredients 5-6 pound boneless flat-cut beef brisket (not corned beef brisket) - Source: Internet
  • Brisket Rub: These days I make my own rub when possible, but I always have a few pre-made rubs for when I’m running low. Barbecue guru Malcom Reed produces Killer Hogs, one of the best brisket rubs I’ve found over the years. Another great rub is Slap Yo Daddy, made by brisket master and multiple World Barbecue Champion, Harry Soo. - Source: Internet
  • My final tip is to cook brisket at a low temperature for a long period of time. Brisket is naturally a tough cut of meat, so slow cooking it is the way to go. While it can be tempting to sear that fat at a high temperature, doing so will likely result in tougher meat. - Source: Internet
  • Cooking in the oven: A general rule of thumb is to plan 1 hour per pound. For example, a 20 pound brisket will take between 15-20 hours. The entire process from trimming, marinating, slow cooking, and resting will take about 24 hours. - Source: Internet
  • Here is something that we feel needs to be kept in mind as you’re reading this and planning your first or 50th brisket. We use the words cook and smoke interchangeably, so please do not ever interpret “cook” as “cook in the oven”. A brisket is never “smoked” or “cooked” in the oven…ever. I know some people that still do that and somehow they don’t realize that they’re just making roast beef and not smoked beef brisket! If you have a friend or family member that does this, politely encourage them to put their brisket on the smoker versus cutting them out of your family tree. - Source: Internet
  • Trimming the Meat Side The general rule of thumb when it comes to trimming the meat side of your brisket is to trim everything white (fat) to where you see pure, bright red beef. Trimming the meat side of the brisket of excess fat and silver skin. After you’ve trimmed all of the cloudy silver skin from the flat or top portion of your brisket, you’ll move on to trimming the fat. At this point, we’re going to stay on the top and side of the brisket and not move to the fat cap yet. - Source: Internet
  • As I mentioned above, the brisket will come with a layer of fat on top (usually). I like to trim off some of the thicker parts, I just slice the top layer of the fat off. But, I still leave a lot of the fat on to flavour the meat and keep it moist while cooking. - Source: Internet
  • For this recipe, you will need to spray the brisket every 30-minutes and hold the temperature between 350°F and 400°F. After about 3-hours, the bark should be firm. For the last stage of the cook, wrap the brisket in foil and place it in a conventional oven for an hour set to 275°F. Harry teaches his students of barbeque how to know if a brisket is ready by poking a bamboo skewer into a jar of peanut butter. When you poke the brisket, it should feel the same. - Source: Internet
  • Marbling is very important when selecting a brisket and can make all the difference. For a deeper understanding of brisket marbling, you might be interested in reading an article that I wrote on marbling on brisket. You can find the article here: Marbling on Brisket. - Source: Internet
  • If you’re serving mostly brisket, you’d want to allow for 200-300 grams or 8 ounces of cooked brisket or more for hungry tummies. In my case, we served the meat with a coleslaw salad and sweet potatoes on the side, so 150-200 grams or 5-7 ounces of brisket was sufficient. I purchased a 1kg/2lb flat cut brisket with a fat cap on the top (outer side), and trimmed fat on the bottom. It served 6 (4 adults and 2 kids). - Source: Internet
  • Aaron Franklin starts off a brisket at 255°F for three hours, then raises the temperature between 260°F and 265°F. Once the brisket reaches the stall, Aaron holds the temperature at 280°F to 285°F, then drops it to 275°F after wrapping. Once the internal meat temperature goes past 180°F and up into the 195°F range, the collagen in the brisket will have rendered and you should have a tender, juicy brisket. - Source: Internet
  • The flat is the meat side or what people call the lean meat of the brisket. There won’t be as much marbling in the flat as in the point. It’s easily distinguishable from the point of the brisket because it’s thinner and flat. - Source: Internet
  • I usually do it in a small frying pan with a little oil or a splash of water. You can also reheat in the oven at 200 C/395 F for 5-10 minutes or in a microwave on HIGH for 1 minute or so. Cold brisket is also quite nice. - Source: Internet
  • A brisket is done once the internal meat temperature reaches 203°F. This is much higher than the recommended USDA recommendations for meat, but brisket has a lot of connective tissue that needs time to render. At 203°F, the brisket should feel like butter when you probe it with a thermometer. - Source: Internet
  • It largely depends on the weight of the brisket. You should add 30-60 minutes of extra cooking time for each additional pound. Assuming you want to cook a brisket that weighs 5 pounds, it will take approximately 2 hours and 33 minutes to cook it at 350 degrees Fahrenheit. Here is a breakdown of how long to cook a brisket per pound at 350 degrees Fahrenheit: For each additional pound, add 30-60 min of extra cooking time. - Source: Internet
  • During this long rest, the connective tissue is going to keep breaking down, along with fat continuously rendering and evenly spreading back into your brisket. A major advantage of the Meater probe thermometer is watching the internal temperature of the meat on the app. This will tell you exactly what temperature the brisket is, avoiding any anxiety and letting the meat come down slowly to a low temperature. - Source: Internet
  • Step 3. Sear the brisket on both sides. You can do this in a frying pan or directly in the oven tray over medium heat on the stove. I add a little oil first and cook for 1-2 minutes on each side. - Source: Internet
  • Brisket is a tough cut of meat so it needs to be cooked at a low temperature over many hours to break down all the connective tissue so it melts and turns into the tender, juicy brisket we all know and love. If the brisket temperature is too high, all the moisture will escape and it will turn out tough and dry. I wanted to find out what temperature the pros smoke their brisket in barbeque competitions, so I did some research. - Source: Internet
  • Once wrapped, put the brisket back on at 250°F until done. Aaron uses appearance and feel of the brisket to measure when it’s done but he has smoked thousands of briskets. We recommend using one of the leave-in thermometer reviewed here, and taking it off when it’s at an internal temperature of 195-203°F - Source: Internet
  • Along with ribs and pork shoulder, brisket is one of the Big Three of classic BBQ meats. “Low and slow” is the golden rule here — a low cooking temperature and a slow cooking speed. But have no fear: The art of smoking a brisket is as easy as painting by the numbers if you follow our simple steps using Kingsford® Charcoal. - Source: Internet
  • Malcolm Reed smokes brisket anywhere from 195°F to 275°F depending on the smoker. When using a pellet grill, barbeque guru Malcolm sets the temperature to 195°F until the wrapping stage, then he raises the temperature up to 250°F until the brisket is done. He holds the temperature at 250°F on a charcoal smoker and 275°F on an offset wood smoker. - Source: Internet
  • You will find the full list of ingredients, instructions and nutritional breakdown in the recipe card below. Here are some steps showing you how to prepare and cook a brisket in the oven. Begin by removing the brisket from the fridge to bring it to room temperature (if you plan to cook it right away). - Source: Internet
  • Meat Thermometer: There are dozens of fancy thermometers on the market, but I still use my trusty TP20. For around $50, I have a high-quality meat thermometer with two probes, and can track the temperature of my smoker with one probe, and my meat with the other probe. The ThermoPro TP20 is an Amazon Best Seller because it’s the easiest thermometer to operate, is durable, highly accurate, and comes with pre-programmed meat settings. - Source: Internet
  • Meat Injector: Injecting meat is a great way to take your barbecue to the next level and help you make competition-style brisket. An injector is the only way you will be able to get flavor and moisture into the middle of the meat. The Beast Injector is a stainless steel injector that is sturdy and affordable. Check the latest price on Amazon here. - Source: Internet
  • We use a pellet grill and our heat comes from underneath the brisket, so we do not trim the fat cap very much. This is sacrilegious to some people and that is perfectly fine, to each their own. We love smoking brisket this way because it keeps our brisket protected from the radiant coming from below. This helps in keeping our brisket extremely juicy and much less prone to drying out. - Source: Internet
  • When smoking brisket, the ideal temperature is around 250 degrees Fahrenheit for multiple reasons, and we’re going to talk about them here. This is the temperature at which the proteins in the meat begin to denature, meaning they start to lose their shape. Denaturing proteins makes them easier to chew and digest. - Source: Internet
  • “The liquid was so savory and delicious, and the seasoning was perfect,” raves reviewer rs. “I was serving this to a native Texan so any brisket not good would have been heresy. He really liked it too!” - Source: Internet
  • How Long to Cook Brisket at 250? You’ll need to cook brisket at 250° for about 30-40 minutes per pound. Upping the temperature to 250°, from the established tried and true rule of smoking at 225°, has some shocking and actually delicious results! You see, when we smoke brisket at 225° F the timing is around 1-1.25 hours per lb. Shockingly at 250°, you’re cutting about 50% of the cooking time off! - Source: Internet
  • Brisket is one of those meats that should be cooked at a low temperature such as 225 and slow to achieve maximum tenderness. It takes longer than other cuts of meat to cook because it has more connective tissue and fat. Smoking helps break down these tissues, so they become more tender. Cooking brisket at higher temperatures will cause the collagen fibers to tighten up, making the meat tougher. - Source: Internet
  • “By far the easiest method and the best outcome I have had cooking brisket,” shares home cook Joe. “I have done the low and slow method many times, results were always good however this method is now my go-to. The gravy is a bonus too. Go easy on the salt (I overdid it a little).” - Source: Internet
  • Whichever way you choose to cook your brisket, there’s no right or wrong answer, and sometimes it can also depend on personal taste. On the other side of the argument, people don’t have all day to wait around, so they may want it to be finished earlier. Also, as we mentioned above, at 250 degrees, the proteins in the meat start to lose their shape, making the meat softer and more enjoyable. - Source: Internet
  • Butcher Paper: Wrapping brisket in butcher paper has become a huge trend in barbeque thanks to Aaron Franklin. Wrapping your brisket in paper will give you a nice brisket bark. However, you can’t just use any old paper, it has to be unwaxed, food grade paper. You can find it on Amazon here. - Source: Internet
  • – This is the entire brisket, including the flat and the point. Flat Cut – This cut has less fat, in a single layer on the bottom. It’s usually a little more expensive and easier to slice. - Source: Internet
  • Wash and pat dry the brisket. Leave the fat cap on (usually on one side) but feel free to trim off particularly thick areas, which is what I did. Don’t remove the fat altogether as it keeps the brisket moist and adds a lot of flavour. - Source: Internet
  • Once the internal temp of meat reaches 170° F, we’re going to double-wrap our brisket with pink or peach butcher paper that you can get if you can’t find it locally. This is called the Texas Crutch and helps you get through the dreaded brisket stall in much less time than if you didn’t wrap it. We’ve had enough time for the smoke to penetrate the meat and now we need to help it reach an ideal temperature without going through the stall. - Source: Internet
  • Transfer on a board or a platter with reduced sauce and onions on top. Slice into preferred thickness pieces and serve with mustard, your favourite BBQ sauce or simply with a coleslaw, roasted or mashed sweet potatoes, green beans and any other sides you love with roast or BBQ meats. Notes Sides for the brisket (this is what I served): Coleslaw – I do a basic red cabbage, carrot, onions, red peppers slaw with olive oil or mayo dressing. I have quite a few slaw recipes on the site: try this one, rainbow slaw with avocado dressing (egg-free), or this yummy cabbage salad. - Source: Internet
  • Beef brisket is a classic cookout dish that pairs well with many side dishes. Try treasured favorites like coleslaw, baked potatoes, or herbed rice to complement this beefy recipe. Baked beans and corn on the cob would also boost the flavor factor. - Source: Internet
  • I’m really super happy to be sharing this with you today! Since shooting at Louie Mueller Barbecue a month ago, I’ve been working on my oven brisket technique and two things have happened. My oven brisket is at least four times more delicious than it was before I got tips from the master. Also, Chris and I are all beefed-out. Seriously. If you never thought you could ever get tired of beef brisket, uh, try eating it three times a week for a month. - Source: Internet
  • Add the apple-onion mixture and brisket to a baking dish and cook at 325 degrees F for about 90 minutes. Reduce the heat, continue cooking for another 2 hours, and transfer the brisket to a foil-tented plate. Make a gravy with the braising liquid and serve with the sliced beef. - Source: Internet
  • Start by generously seasoning both sides of the brisket, then refrigerate uncovered for 8-12 hours. Next, saute the onions over medium heat before adding the garlic, rosemary, and apple juice. Boil the mixture until the volume is reduced by half. - Source: Internet
  • The brisket is made up of two different muscles or parts: the point and the flat. The point cut is more elongated and is the fattier part of the brisket; the flat cut is a bit leaner and is more square/rectangular looking, allowing it to lay flat. You can use either of those in this recipe. - Source: Internet
  • This temperature also causes the fats in the meat to melt, creating a rich sauce that coats your mouth with delicious flavors. If you’ve ever eaten barbecued ribs, you know how much better they taste when cooked at a high temperature. To achieve the best taste for it, you have to slow cook it over time. - Source: Internet
  • When cooking brisket in the 350°F plus range, leave some extra fat on your brisket so it’s protected, and keep it moist by spritzing/mopping every half an hour. Keep a close eye on the internal meat temperature because it will increase rapidly when cooking at such a high temperature. I’ve written an article on this topic: Hot and Fast Brisket vs Low and Slow - Source: Internet
  • This is actually a very good question because as with most slow-cooked meats, brisket will shrink during cooking (from 100% to about 60%) so you need to take that into consideration when planning your menu. As brisket has a bit of fat on it and some marbling throughout, it’s a satiating beef cut so you don’t need as much of it as lean beef. Plus, it also depends on what else you are serving with the brisket. - Source: Internet
  • Some people use aluminum foil to wrap their brisket. I hate this because I feel like it dissolves the bark but to each their own. When you’ve put in all these hours of work it would be a shame to throw it away by wrapping it in aluminum foil because the brisket begins steaming and you could have done that in the oven to begin with. When you wrap with foil you make roast beef. Don’t get me wrong, I love roast beef just not when I’m smoking brisket! - Source: Internet
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