Tuesday, May 29, 2007
Here's a picture of the brisket we cooked on Sunday. It was taken just before we wrapped it in aluminum foil for the final 2 hours. The internal meat temperature at this point in the cooking process registered 168 degrees.
I've found that wrapping in foil between 165 and 170 degrees helps speed up the cooking process and also helps retain moisture in the meat. I've tried them without foil and didn't like the results.