I'm new to the site and new to smoking . I am preparing for my first brisket this week-end and have gotten some really good advise . As instructed I have been surfing the forum, and some times for a newbie all this info can be both scary and confusing .
Case in point : while surfing I see some smoke for 2 hours at 200 - 225 then remove the meat wrap in foil and return it to the smoker for the remainder of time ( var ring from 6 to 8 hours ) at a higher temp.
SO Here is my question : FOIL / or NO FOIL ?
I had always thought the meat should be left on the smoker till the IT was just right (or just under) and then removed wrapped in foil to rest before serving .
10 - 12 pounds of brisket people arriving around 5:30 I had planed on 9 AM start @ 200 and let it go with a temp prob in it watching the IT .......... checking it ( reading the temp) at around the 5 hour time line ........NEVER thought of the foil deal ?
Any helpful answers will be appreciated ..............Thanks in advance Guys