Done a couple of briskets, but not getting the bark I would like. Can I skip the tin foil, continue to cook to 203 degrees without over cooking the brisket. I do inject using beef broth.
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Hey rick this is your first post... so Welcome Aboard
Short answer is yes... but do a little studying too...
Meathead's Awesome article >> http://amazingribs.com/recipes/beef/texas_brisket.html
We just had some discussions about wrapping with foil, butcher paper, or not wrapping at all... Also Aaron Franklin has a great vid on that topic... check it out...
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Originally posted by rickingrahamtx View Post
Hang for about 5 hours. I like to face the fat cap towards the vent opening. When it gets good and dark. Lay the brisket fat cap up on the grate to bark up the top of the flat. Most mine will get wrapped by 180. But I let the bark determine that. I just check temp when I wrap to see how far I am from 200.Comment
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