Hi Guys, Happy Superbowl day!
Got up early and the smoker(running at 225) is full with a 5lbs Brisket (I do believe the flat part, it's about 1.5-2" thick) and 2 pork butts.
I was wondering if you guys mop your brisket or let it be?
I plan on smoking both brisket and butts till 160, wrapping them in heavy foil and putting them in the oven @ 225 till 205 internal.
Since the meat is wrapped after 160, there is no use smoking anymore? so it's easier for me to set them in the oven, what do you think?