So this weekend I was invited to a big potluck/ cookout. I wanted to try smoking a couple briskets since it would feed quit a few people.
So I rubbed the briskets using Jeff's rub and set the smoker for 230. Using hickory I smoked the brisket for about 7 hours until I had an IT of 175. I pulled the briskets put them in foil pans with about a half cup of apple juice and water. I covered with foil and back in smoker for about 4.5 more hours till IT of about 198. I then pulled wrapped in a towel and placed in a cooler (by the way I learned this whole procedure browsing on this site). Next I I seperated flat and point and carved. The meat came out excellent. Good flavor very tender and it was a hit at the party. It was all gone in about 20 minutes. My only complaint was no smoke ring. It had good bark, maybe a little soft (probably because I foiled it) I was very disappointed with the appearance. I have helped a friend who has a big offset stick burner and mine was just as tender and tasted just as good but his looks a lot better and has a beautiful smoke ring. He caters and is into competion and doesn't want to share any tips with me.
Any opinions and help with my procedure would be greatly appreciated.