[Partagaspete]

Originally Posted by T.G

For me, I found brisket and achieving "the perfect brisket" to be a bit more challenging than, say, a pork shoulder or a chuckie.

My personal cooking methodology at the present time, and maybe it will change someday if I find a better way or discover an error in the science of the method, is for when you are going to foil, foil at about 168-170F. Never below 165F, as that's the point at which the proteins bind and the amount of smoke flavor absorbed after that is minimal, so you want to take advantage of it up to that point. Then raise the pit temp to around 300F-315F by stoking and adding more coals if necessary and then I would say done around 205F.

Two things to be aware of if you've never worked with foil: that meat temp tends to climb quickly once it has been foiled so, don't foil and then go decide to catch a movie at the local theater or something, and, more importantly, the meat can get too soft and disintegrate if it sits in the foil for a long time (ie: you let your fire temps fall) as the meat braises in it's own juices. I used to just leave the pit at the same temp after foiling and it was really cool to have a boston butt fall apart like that on it's own, but then I realized "Awh crap. This has the texture of something cooked in crockpot. It's mush... yuck."

Anyway, that's what works for me with my current pit.

Thanks TG I appreciate the info. I thought 205 would be a bit overdone I would have pulled it off at around 195.