Injecting and wrapping brisket

[js-tx]

For those that inject for comps. is it usually a must to wrap in foil at some point to preserve all the moisture/juice? If you don't foil do you risk losing all the injection by the end of the cook, thus defeating the purpose of injecting? I think injecting will help get some flavor that I need deep into the brisket, but I usually don't wrap my brisket so I'm wondering if I need to change up my routine/method. I used butcher paper to wrap my brisket once and was pleased with the flavor of the semi-crusty bark, but BP won't retain too much juice! Also does injecting affect cooking times? Thanks!

[3 star redneck]

I always wrap injected or not, but for comp if you inject I think you need to wrap to hold moisture and flavor that th injection provides........seems to me its useless to inject and don't wrap....I know of a few cooks that don't wrap, and are not very successful....jmho.....

No , it does not affect cooking times, as I am sponsored by copycat Q....

[jtilk]

I also wrap my briskets during comp's usually at around the 150-160 internal temp mark... however that being said I've "heard" that wrapping too long will steam out moisture and dry your brisket out. Not sure how true this is, as it would seem to me that if you wrap your brisket and the moisture content inside the foil would be high enough it wouldnt pull any out. Basically the same concept as water takes longer to dry up in high humidity as the air is already saturated.

[3 star redneck]

Trust me it don't pull any moisture out, no matter how long its in th foil.....unless you get a hole in it.....

[js-tx]

I asked KosmosQ this same question and this is their response:

It will not have any diverse effects on your cooking technique. You can keep everything the same and see a noticeable difference

So perhaps I need to try it both ways and see what happens.

[RWBTEX]

Yes try a few times to see what works best for what you like.

[Pony Express]

I really dont believe it makes a difference either way. I have dont both ways and have moist brisket either way

[Rooster]

Trust me it don't pull any moisture out, no matter how long its in th foil.....unless you get a hole in it.....

I hate the dreaded hole!

[jtilk]

Trust me it don't pull any moisture out, no matter how long its in th foil.....unless you get a hole in it.....

I hate the dreaded hole!

Unless you go looking for one with a knife, an aluminum pan will solve this.

[txngent]

I've "heard" that wrapping too long will steam out moisture and dry your brisket out.

As long as it is wrapped in foil and not in a foil pan with foil on top, the liquid really doesn't have much of a place to go. Yes, you will see liquid when you unwrap, however it will not be enough to consider "drying out". In a pan, there is plenty of open space between the meat and foil so there is plenty of places for liquid to go.