Sorry, I meant to describe what happens after unwrapping:
First thing youll notice is the internal temp takes a dive from 205F down below 200 as the outside liquid evaporates. So I leave it unwrapped on the pit, or gas grille or even in the kitchen oven until the temp climbs back up to 203F or so. That takes about 1/2 hour or 45 mins. The goal is to dry the bark. The temp climbing back up tells you the liquid has evaporated, and thats what you are after in that stage.
You could also just leave it wrapped and allow it to rest for an hour but then the bark is a bit softer. The meat tastes just as good either way. Ive done it both ways, and it isnt bad eating without drying, its just traditional to have a harder bark.
And yes, when you wrap the brisket with a cup of broth you can stick the thermo probe right through the foil (on top) and it doesnt leak much steam. Ive not been very successful trying to wrap around an already inserted probe, so just pull it out and then stick it back in.
First thing youll notice is the internal temp takes a dive from 205F down below 200 as the outside liquid evaporates. So I leave it unwrapped on the pit, or gas grille or even in the kitchen oven until the temp climbs back up to 203F or so. That takes about 1/2 hour or 45 mins. The goal is to dry the bark. The temp climbing back up tells you the liquid has evaporated, and thats what you are after in that stage.
You could also just leave it wrapped and allow it to rest for an hour but then the bark is a bit softer. The meat tastes just as good either way. Ive done it both ways, and it isnt bad eating without drying, its just traditional to have a harder bark.
And yes, when you wrap the brisket with a cup of broth you can stick the thermo probe right through the foil (on top) and it doesnt leak much steam. Ive not been very successful trying to wrap around an already inserted probe, so just pull it out and then stick it back in.