I've taken some advise in regards to wrapping a brisket in foil after
smoking it, then putting the wrapped brisket into 250 degree oven. I've
found the brisket to be sitting in a bunch of liquid after I open the
aluminum wrap, after pulling it out of the oven. Isn't this boiling the meat
to some degree? Is this the best way to cook a brisket to tenderness? Any
other opinions as to this approach?

Thanks,
Steve

"~ ElektraMan ~" wrote in message
...
I've taken some advise in regards to wrapping a brisket in foil after
smoking it, then putting the wrapped brisket into 250 degree oven. I've
found the brisket to be sitting in a bunch of liquid after I open the
aluminum wrap, after pulling it out of the oven. Isn't this boiling the
meat
to some degree? Is this the best way to cook a brisket to tenderness? Any
other opinions as to this approach?

Thanks,
Steve


Cook the brisket until it's done (passes the fork test), then wrap it
tightly in foil and bury it under several towels, layers of newspaper, etc.
to let it rest for a couple of hours before slicing. There will be no more
than a tablespoon or so of liquid in the foil when you open it. Putting a
wrapped brisket in the oven at 250 causes it to continue cooking and give up
that good juice unnecessarily.

Jack Curry

"~ ElektraMan ~" wrote in message
I've taken some advise in regards to wrapping a brisket in foil after
smoking it,


Noooooooooooooooooooooo!

Wrapping can help to make a brisket tender, but so can proper cooking.
Wrapping tends to steam the meat and you lose the outer bark. Cook it until
it is fork tender. If you want to use a thermometer, it will be about 190
degrees. I usually cook mine at about 250 to 275 degrees.
Ed

"Edwin Pawlowski" wrote in message
m...

Noooooooooooooooooooooo!

Wrapping can help to make a brisket tender, but so can proper cooking.
Wrapping tends to steam the meat and you lose the outer bark. Cook it
until
it is fork tender. If you want to use a thermometer, it will be about 190
degrees. I usually cook mine at about 250 to 275 degrees.
Ed


Ed have you ever tried wrapping a brisket with foil?

-CAL

"cl" wrote in message


Ed have you ever tried wrapping a brisket with foil?

-CAL

Yes, and I've seen the error of my ways. Won't ever do it again.

It was tender but was a bit soggy on the outside instead of crusty. It was
a bit "steamed" in flavor as compared to a straight cooked brisket. Foiling
can also cut the cooking time, but at a compromise of texture.
Ed

"~ ElektraMan ~" wrote in message
...
I've taken some advise in regards to wrapping a brisket in foil after
smoking it, then putting the wrapped brisket into 250 degree oven. I've
found the brisket to be sitting in a bunch of liquid after I open the
aluminum wrap, after pulling it out of the oven. Isn't this boiling the
meat
to some degree? Is this the best way to cook a brisket to tenderness? Any
other opinions as to this approach?

Thanks,
Steve


----------------------------------------------------------------------------
-
Steve and all...

There is NO best way to Q anything, from what little I have seen in my
several years on earth... but the real trick (if trick it really is) is to
keep the temperature low (like from 180-230 F. or thereabouts) and to use
lots of time in the pit. I personally like to lay the smoke on the brisket
for 2 to 3 hours at 220 degrees and then tightly wrap (and seal) the brisket
in aluminum foil for another 6 to 10 or so hours (depends on its size).
Some folks who frequent this newsgroup tend to think that "foiling" is much
like sinning. Don't know where they came up with that notion, but so it is.
My "customers" love the results of what comes out of foil after doing it the
way described.

Some folks (professionals all) don't foil. They stick the briskets into
heavy pots and Q them that way. Is that the same thing as foilng? Seems
like it, anyway.

As to the copious amounts of liquid that will be within the aluminum foil
sealed around your brisket, you'd best be careful not to burn yourself on it
when you open the foil wrapper. Been there - done that ! Sure does make
good gravy if you drain the liquid into a suitable pot. Not hard to do,
either!

Is this "boiling?" Well, not really. the liquid is from within the meat.
Is it boiling to let it be steamed out of the meat into the atmosphere if
there is NO foil? Or does foil wrapping simply keep the brisket from
drying out like crazy? I believe that the latter is the way it really
works.

Anyway, there are great differences of opinion on foiling or not foiling.
Gus's folks all like the "foiled" brisket... but not a single one of them
will turn their nose up at some other kind. ;-)

Best to you and all,
Gus Kilthau
Houston, Texas

"Gus" wrote in message

There is NO best way to Q anything, from what little I have seen in my
several years on earth...

Of course there is. Ther may be many good way, but ther is always a "best"
with everything in life. Teh best way for one smoker may be different from
another type.



Some folks who frequent this newsgroup tend to think that "foiling" is
much
like sinning. Don't know where they came up with that notion, but so it
is.
My "customers" love the results of what comes out of foil after doing it
the
way described.


No doubt you make a good brisket. Have you tried other methods t make it
even better?


Some folks (professionals all) don't foil. They stick the briskets into
heavy pots and Q them that way. Is that the same thing as foilng? Seems
like it, anyway.

If they cover the pot, yes, it is closer tomaking pot roast. You can do that
on the stove top.



Is this "boiling?" Well, not really. the liquid is from within the meat.
Is it boiling to let it be steamed out of the meat into the atmosphere if
there is NO foil? Or does foil wrapping simply keep the brisket from
drying out like crazy? I believe that the latter is the way it really
works.

Att hge temperatures you cook it is not hot enough to boil. Technicaly yo
are correct. Stewing?



Anyway, there are great differences of opinion on foiling or not foiling.
Gus's folks all like the "foiled" brisket... but not a single one of them
will turn their nose up at some other kind. ;-)

No question it is good. Best? Unless you try other methods you won't know
that.

Gus Kilthau
Houston, Texas

Are you native Texan? Just curios if maybe your a transplant from the state
with the Reynolds Wrap factory is ')
Ed

http://pages.cthome.net/edhome
Native to Yankeeland

"Edwin Pawlowski" wrote in message
...

"Gus" wrote in message

There is NO best way to Q anything, from what little I have seen in my
several years on earth...

Ed said...
Of course there is. Ther may be many good way, but ther is always a
"best"
with everything in life. Teh best way for one smoker may be different
from
another type.
No doubt you make a good brisket. Have you tried other methods t make it
even better?

Are you native Texan? Just curios if maybe your a transplant from the
state
with the Reynolds Wrap factory is ')
Ed

http://pages.cthome.net/edhome
Native to Yankeeland

Hello Ed...

Well, you said it right ! "Of course there is..." (meaning that there IS a
BEST way to Q stuff) and then "The best way for one smoker may be different
from another type."

Like I said, Ed, there is NO best way to Q anything. There are just good
ways and not good ways... but there is no best way that Gus has ever seen.

And... where is that Reynolds Wrap factory? (smile) I transplanted to
Houston from San Antonio. Been here in Houston since 1965. Crazy sort of
place, Houston. Full of crazy people, such as Gus. ;-)

Best to all,
Gus Kilthau
Houston, Texas

Gus wrote:
"Edwin Pawlowski" wrote in message
...

"Gus" wrote in message

There is NO best way to Q anything, from what little I have seen in my
several years on earth...

Ed said...
Of course there is. Ther may be many good way, but ther is always a "best"
with everything in life. Teh best way for one smoker may be different from
another type.
No doubt you make a good brisket. Have you tried other methods t make it
even better?

Are you native Texan? Just curios if maybe your a transplant from the state
with the Reynolds Wrap factory is ')
Ed

http://pages.cthome.net/edhome
Native to Yankeeland

Hello Ed...

Well, you said it right ! "Of course there is..." (meaning that there IS a
BEST way to Q stuff) and then "The best way for one smoker may be different
from another type."

Like I (GUS) said, Ed, there is NO best way to Q anything. There are just
good
ways and not good ways... but there is no best way that Gus has ever seen.

And... where is that Reynolds Wrap factory? (smile) I (GUS) transplanted to
Houston from San Antonio. (GUS HAS) Been here in Houston since 1965. Crazy
sort of
place, Houston. Full of crazy people, such as Gus. ;-)

Best to all,
Gus Kilthau
Houston, Texas

You're slipping, but BOB helped you out just this once

"Edwin Pawlowski" wrote in message
...

"Gus" wrote in message

There is NO best way to Q anything, from what little I have seen in my
several years on earth...

Of course there is. Ther may be many good way, but ther is always a
"best"
with everything in life. Teh best way for one smoker may be different
from
another type.


Sorry but your wrong Ed. There in no best because people have different
tastes. Some like bark some don't. I like a just enough for crunch to know
it is there but not so much aas to cause the q to seem chewy.

-CAL

"cl" wrote in message

Sorry but your wrong Ed. There in no best because people have different
tastes. Some like bark some don't. I like a just enough for crunch to
know
it is there but not so much aas to cause the q to seem chewy.

-CAL

Sorry CAL, I'm still correct. What is best for me is still the best, IMO.
What is best for you is the best for you. There is still a "best". You
cannot change the definition.
Ed

http://pages.cthome.net/edhome

"Edwin Pawlowski" wrote in message
m...

"cl" wrote in message

Sorry but your wrong Ed. There in no best because people have different
tastes. Some like bark some don't. I like a just enough for crunch to
know
it is there but not so much aas to cause the q to seem chewy.

-CAL

Sorry CAL, I'm still correct. What is best for me is still the best, IMO.
What is best for you is the best for you. There is still a "best". You
cannot change the definition.
Ed

http://pages.cthome.net/edhome



WAIT! You're both right! "Best" is TWO...TWO...TWO Q's (not) in ONE!

Even more, when you dig into it.

There's "subjective best," and "absolute best." Of course there's also
"personal best," and probably a bunch of other "bests" as well. We all try
to outdo ourselves each time we light the fire, in hopes of reaching, dare I
day possibly even repeating that "best" as we define it for ourselves.

There is not, however, an "absolute best," for reason that this dialogue
readily demonstrates. Unless of course, you define "absolute best" as the
Q-Nirvana whichwill of course result in world peace. And who knows what all!

Cheers,
George

" BOB" wrote in message
t...
Gus wrote:
"Edwin Pawlowski" wrote in message
...

"Gus" wrote in message

There is NO best way to Q anything, from what little I have seen in my
several years on earth...

Ed said...
Of course there is. Ther may be many good way, but ther is always a
"best"
with everything in life. Teh best way for one smoker may be different
from
another type.
No doubt you make a good brisket. Have you tried other methods t make
it
even better?

Are you native Texan? Just curios if maybe your a transplant from the
state
with the Reynolds Wrap factory is ')
Ed

http://pages.cthome.net/edhome
Native to Yankeeland

Hello Ed...

Well, you said it right ! "Of course there is..." (meaning that there
IS a
BEST way to Q stuff) and then "The best way for one smoker may be
different
from another type."

Like I (GUS) said, Ed, there is NO best way to Q anything. There are
just
good
ways and not good ways... but there is no best way that Gus has ever
seen.

And... where is that Reynolds Wrap factory? (smile) I (GUS)
transplanted to
Houston from San Antonio. (GUS HAS) Been here in Houston since 1965.
Crazy
sort of
place, Houston. Full of crazy people, such as Gus. ;-)

Best to all,
Gus Kilthau
Houston, Texas

You're slipping, but BOB helped you out just this once

Thanks Bob...

At my age, Gus forgets sometimes, doesn't Gus?

;-)
Gus Kilthau
Houston, Texas

"Edwin Pawlowski" wrote in message
m...

"cl" wrote in message

Sorry but your wrong Ed. There in no best because people have different
tastes. Some like bark some don't. I like a just enough for crunch to
know
it is there but not so much aas to cause the q to seem chewy.

-CAL

Sorry CAL, I'm still correct. What is best for me is still the best, IMO.
What is best for you is the best for you. There is still a "best". You
cannot change the definition.
Ed

http://pages.cthome.net/edhome

Brother Ed...
Well, you are still saying the same thing... there is NO best. What is best
for you is not necessarily best for the next person. You said it, and Gus
agrees... And so does Cal, and probably lots of other folks, too.

Best to you and all,
Gus Kilthau
Houston, Texas

"GmagicB" wrote in message
ink.net...

"Edwin Pawlowski" wrote in message
m...

"cl" wrote in message

Sorry but your wrong Ed. There in no best because people have
different
tastes. Some like bark some don't. I like a just enough for crunch to
know
it is there but not so much aas to cause the q to seem chewy.

-CAL

Sorry CAL, I'm still correct. What is best for me is still the best,
IMO.
What is best for you is the best for you. There is still a "best". You
cannot change the definition.
Ed

http://pages.cthome.net/edhome



WAIT! You're both right! "Best" is TWO...TWO...TWO Q's (not) in ONE!

Even more, when you dig into it.

There's "subjective best," and "absolute best." Of course there's also
"personal best," and probably a bunch of other "bests" as well. We all try
to outdo ourselves each time we light the fire, in hopes of reaching, dare
I
day possibly even repeating that "best" as we define it for ourselves.

There is not, however, an "absolute best," for reason that this dialogue
readily demonstrates. Unless of course, you define "absolute best" as the
Q-Nirvana whichwill of course result in world peace. And who knows what
all!

Cheers,
George


================================================== =
Ahhh George...

This world needs many more like you ! Surely would be great to know what is
the absolute best, but the best for you is OK with me just as long as you
allow me to enjoy what is best for me (Gus, that is, just to keep that
dealie alive...;-).

AND, so that the No-Foil folks can sleep better tonight, Gus has many times
Qd a brisket without using foil... and they are OK, very much edible, and
quite tasty. Some of us, however, enjoy the super tenderness of briskets
that were foiled. When you get to an age and the choppers are maybe in need
of a bit of help, tenderness may come ahead of "crust."

AND ALSO... this newsgroup is once again turning to fun and helpfulness. Gus
picked up some pointers here today and yesterday, and I am grateful to those
who provided them. One thing I'd really enjoy learning is... how can you
peel 10 or 20 pounds of potatoes without a lot of sweat and without having
to buy a thousand dollar peeler machine?

Best to all,
Gus Kilthau
Houston, Texas