Do I put the brisket in an aluminium pan/plate it can retain it juices or do I'd just put an aluminium plate at the bottom with some water to help keep the air humid?
As stated by
@LiquidOcelot in an earlier post, do not go by temp alone, use the probe test. Start probing with a toothpick or bamboo skewer at 200-202 about every 10-15 minutes. I've had brisket probe tender at 202 and others at 210.
After brisket is probe tender remove from pit.
* if using aluminum foil pouch; open foil up (do not remove brisket), let brisket cool to 185-190 IT
* if using butcher paper; do not unwrap, place on cooling rack, let brisket cool to 185-190 IT
* if not using aluminum foil or paper; place on cooling rack and let brisket cool to 185-190 IT
Cooling brisket to 185-190 will stop the temp climb.
After brisket has cooled to 185-190 IT
It’s time for brisket to rest in a cooler (ice chest, w/no ice) for two to three hours, wrapped in bath or beach towels.
* aluminum foil pouch; close it up tight (you don’t want all the juice in your cooler)
* butcher paper; place in cooler as is
* unwrapped brisket; wrap in butcher paper (you don’t want brisket sticking to your towels)
Slice brisket and enjoy!
I won’t get into slicing brisket, just google it …. Lol
I do not dry brine, inject, nor use a fancy rub. Salt & fresh ground black pepper (50/50 ratio) is all I use.
This is how I cook brisket and it works for me.