Wrap Brisket in Foil
At 12:27 in
Traeger Brisket of Champions! Awesome 24 Hour Mouth Watering Cook!
What happens here
Once the brisket's internal temperature reaches 165 degrees Fahrenheit (approximately 18 hours into the cook), carefully remove it from the grill. Place the brisket onto a large sheet of heavy-duty aluminum foil. Tip up the edges of the foil around the brisket to create a 'swimming pool' or 'boat' shape. Sprinkle additional Kinder's Master Salt (Garlic Sea Salt & Butter) over the brisket for extra flavor. Pour some of the brisket spray mix (beef broth, apple cider vinegar, Worcestershire sauce) directly into the foil boat around the brisket, providing more liquid for it to braise in. Seal the foil tightly around the brisket, ensuring no juices can escape. Re-insert the temperature probe through the foil and into the thickest part of the brisket, making sure to avoid piercing the foil too many times.
Goal: Wrap the brisket to braise it in its own juices and accelerate the cooking process.
Tools and materials
- Heavy-Duty Aluminum Foil — Wrapping the brisket for the final cooking stage
- Temperature Probe Traeger — Monitoring internal temperature through the foil
- Brisket Spray Mix Homemade — Adding moisture for braising in the foil
- Kinder's Master Salt Seasoning — Additional seasoning before wrapping