Resting in the foil lets the meat reabsorb juices. Seems to help tenderness
as well, but I can't swear to it.

--

Regards

Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

"Harry Demidavicius" wrote in message
...
On Tue, 07 Oct 2003 05:23:47 GMT, "JakBQuik"
wrote:


Jon Endres, PE wrote in message
. net...
Believe it or not, after having my #7 Kamado since *last April* (2002),
tonight I summoned up the courage to slap a 12 lb brisket on the K.
Covered
in yeller mustard, some Lawry's salt, black pepper, celery seed, thyme
and
a
touch of Old Bay Seasoning (I love the stuff), it went on at 8 pm, 200
degrees dome temp, a full load of lump, some apple chunks, and fingers
crossed until tomorrow.

FWIW, I am cooking it direct, on the upper grill, on a v-rack, no drip
pan,
no heat deflector, fat cap up. It's at least 18" from the coals, and
at
200
degrees I don't expect too many problems.

Will post tomorrow, post meal, with results.

--
Jon Endres, PE
Reply To: wmengineer (at) adelphia (dot) net


Sleep well, Jon. Look forward to the post.

You'll have a great surprise in the morning when you see that 12 pounder
down to about 6 or seven pounds.

With the celery seed and the Old Bay..........you prolly live in
someplace
like....hmmm Baltimore?

John in Austin

PS: Let that sucker rest in foil for a good one to two hours!

I don't do brisket that often, primarily for the reason that it costs
so much here in Calgary, that I can upgrade for very little money. So
I am wondering what the purpose resting it in foil - for two hours -
serves.

Harry