Yes there is quite a debate on using foil or not. Lately I've been using it as it has helped overcome some other problems I have, such as irregular temperatures and too dry briskets. The following link for those who haven't seen it Franklin cooks 3 briskets, 1 with foil, 1 with butcher paper, 1 just plain. I found it very interesting, actually it resulted in a huge discussion at work!
This was a hilarious pic, but did anyone else realize the irony of the car seat cover's pattern......?
With the cost of brisket I had to make sure it made it to the house safely.....
This sucker was $95!!!!
I apologize if this has already been covered...when going hot and fast what do you do with the point? Would you suggest I use the plate setter in our Egg when cooking hot and fast or leave it out?I'm from TX. Not sure that matters but I don't have a problem with brisket. I don't buy special meat - just cryovac from Wally World. More than once I've heard "This is the best I've ever had". Here's what I do:
Trim excess fat especially the hard stuff and even some from the seam.
Sprinkle with very little Black's Rub (Lockhart TX mecca of brisket)
Cook fat side down on a 300-350*F WSM until 170*F internal
Place in disposable pan and cover with foil until a skewer slides thru the meat like a hot knife thru butter
Rest about 30 min, slice about No 2 pencil thick, and serve.
That's it. Turns out perfect every time. My last packer was 15# untrimmed. It took 7 hrs. Moist and tender.