That I couldn't agree with more.
FlaBill, just like buddah.
I think 170Â° is a good foiling temp SmokeEater. Alot of folks foil sooner, but if you hold of until then your brisket will breakdown on it's own instead of being sped up through the stall by the foil.
I have messed with not foiling my last two briskets on the GOSM. I believe I am done with that when a vertical smoker is involved. May try one more on the Pitmaster Deluxe without foil though. I'm hard headed like that.
Last but not least, it looks and sounds like you are doing a bang up job SmokeEater. Definately better than the first time myself and probably many others tangled with the ornery brisket. Can't wait for the final results. The proof is in the eatin'.