Comments on: Foiled Beef Brisket – A Story of Adapting to a Major Grilling Setback

By: Mark Walters

Mark Walters — Sat, 06 Mar 2010 09:41:20 +0000

I have to say it’s mouthwatering I tried the recipe. I didn’t get it exactly as you described it to be, but my wife enjoyed the recipe. Thanks! More posts about grilled beef, please…

By: Scott

Scott — Wed, 13 Jan 2010 15:07:12 +0000

Ryan,

The cooking, foiling and moping times are clearly stated in the recipe post. That’s the whole point of the website, step by step, pic by pic instructions all along the way…

…….Scott

By: Ryan Spencer

Ryan Spencer — Wed, 13 Jan 2010 07:45:32 +0000

hello everyone! How long did you cook brisket and at what times did you foil it and mop Looks great, love your recipes

By: Scott

Scott — Mon, 05 Oct 2009 14:27:11 +0000

Evan,

As I commented to Wes, I haven’t quite perfected it myself, but I feel I am getting really close. I want to do one more with the steaming/foil method to make sure I have it down… Then I’m going to try the leftovers in chili. As always I will keep everyone posted on how things turn out…

…….Scott

By: Scott

Scott — Mon, 05 Oct 2009 14:25:21 +0000

Wes,

I’m not sure I have the brisket quite perfected, at least not to my standards, so I need a bit more practice. My plan to practice more is to just do it for me, or maybe me and a buddy of mine some Sunday while watching football and freeze what I don’t eat and then use it in chili. That way I can practice some more, not subject my family to any more brisket, and still not have it go to waste…

…….Scott

By: Evan

Evan — Sat, 26 Sep 2009 21:04:34 +0000

Scott,
Just wanted to say how much I appreciate your site, in general, but especially your insight on brisket.

I can hold my own with butt (impossible to screw up) and others, but brisket has always been elusive. Thanks to this entry and one of your others, I’ve finally turned out some brisket that I was very proud to serve.

Still have a long way to go to get it perfect, but the 2-day horseradish slather and the steaming/braising step have gotten me much closer the brisket I dream of.

By: Wes

Wes — Fri, 25 Sep 2009 17:04:36 +0000

I hear you on the getting sick of Brisket. I followed the one that your Dad had used and had an amazing brisket turn out. Then I tried this again on my fathers grill and it cooked hot and dryed out. Determined to go at it again I did it once more and had another amazing brisket. Did I mention these were all at least 7lb briskets. Even with a six people eating it we still had leftovers for a few days. Now my wife gives me this awful look any time I metion brisket. One I’m sure you’ve seen before.

By: Scott

Scott — Thu, 24 Sep 2009 03:23:45 +0000

Wes,

There was no hard and fast rule about getting the temp to 200. I just sort of got lucky there. It’s not a bad temp to shoot for though. Basically, I had planned to smoke for about 3 hours and then foil for three hours. But foil at a much lower temp than what I did with the brisket right over the heat.

I’ve mentioned on a couple of websites that I want to do a brisket again to perfect the process but my taste testing guinea pigs, er, I mean my family are sort of getting sick of brisket between my dad trying to replicate the magic of Memorial day and this one. So it may be a few weeks before I get a chance to do three hours of smoke and three hours of foiled/steamed in the aluminum pan.

Also realize that foiling on the grill with the juices of the meat and the mop sauce to steam the brisket is much different than wrapping the brisket up in foil to let it rest/stay warm/keep cooking a bit at the end of the process. Maybe I need to splain that in the post…

By: Scott

Scott — Thu, 24 Sep 2009 03:07:47 +0000

I disagree. Why bother with a mop sauce if you go fat side up?

By: Fool's Pappy

Fool's Pappy — Thu, 24 Sep 2009 02:26:49 +0000

Fat side up all the way!