Is this a bad idea?

[Bbqbrad]

I'm doing brisket the Pickled Pig style, and I'm wrapping at 140.

But instead of wrapping, I put the meat with the sauce in an aluminum pan, covered with foil. Will the results be different? Should I just wrap tightly?

Thanks!

[The Big Pig]

It does make a difference. Wrap with foil for best results.

[Bbqbrad]

Thanks for staying up late! I pulled it and wrapped.

[The Big Pig]

Good move.

Foil, even when double and triple wrapped, can tear on the cooking grate causing a loss of your foil marinade and natural juices. It would be convenient if aluminum pans covered with foil were suitable because a) they are thicker and b) they are easier to handle. But unfortunately foil pans don't work as well and tightly wrapped foil. My experience has shown that using aluminum pans instead of wrapped foil 1) cooks the meat slower, 2) results in more loss of flavor (brisket tastes more like pot roast), 3) negates the flavor and moisture value of your foil marinade because the wrapped foil forces the boiling liquid to cover your meat completely versus steaming the top of the foil covered pan. Using wrapped foil will also cause more moisture to be reabsorbed by the meat when resting/cooling.

Some folks will place the foil wrapped meat in an aluminum pan to get the benefits of the pan without losing the benefits of wrapping the meat in foil.

[Bbqbrad]

OK... Now a new problem...

7 hours into the cook, and the brisket is done. Cooked at 225. Wrapped at 140. now reads 205. probe going in is like water.

I'm not an expert, but shouldn't it have taken longer?

It's in a cooler now, in the aluminum, towels on top to make sure it rests well. Supper is at 6pm, in 13.5 hours.

Any thoughts why it cooked quick, and how do I reheat? Do I put it in a fridge when it gets below 140?

Thanks in advance!

[Finney]

How big was it? Flat or packer?
You sure 225° was a good number? Therm calibrated?

If you have a vacuum sealer, use that and then reheat in boiling water. If not, leave in foil and reheat in the oven. Maybe add a little liquid.

[Bbqbrad]

Originally Posted by Finney

How big was it? Flat or packer?
You sure 225° was a good number? Therm calibrated?

If you have a vacuum sealer, use that and then reheat in boiling water. If not, leave in foil and reheat in the oven. Maybe add a little liquid.

12 pound pre trim, Packer, Therm Calibrated.

I do have a vacuum sealer. Cut then seal? Or Seal whole? What about seal then heat on smoker (I'll probably make my ends this way at least)

[The Big Pig]

I like to slice and then seal. It makes for less work when you're getting ready to serve. Also, you'd have to have a really big pot to get a whole packer in to reheat it.

It sounds like your pit thermometer isn't properly calibrated to the temperature on the grate where you cooked the brisket. A 12 lb. packer should take longer than 7 hours at 225F, even when foiling at 140F.

[Bbqbrad]

Originally Posted by The Big Pig

It sounds like your pit thermometer isn't properly calibrated to the temperature on the grate where you cooked the brisket. A 12 lb. packer should take longer than 7 hours at 225F, even when foiling at 140F.

It was my Maverick et-73. I don't trust pit thermometers. And I've checked it. It's ok. The Butts that went on with it are still cooking now and are at 173. And I put it on the side farthest from the firebox. Maybe because I put it on the top rack?

[smokin mike]

MAN, I wished I read this before doing what I did, I was smoking a flat that needed to be smoked soon, I was getting nickel sized air pockets in the cryo, and it was about a month old, and figured it would be ok to use a pan wrapped. Bad mistake, is was a roast with a smoke ring. Tasted ok, but it's heading to chili/bbq beans soon,,,,