I used to do fat up thinking the fat went down in the meat. Then I read that fat down and the juices will "perculate" or steam up into the meat. I tried it, worked good. My briskets before were fine, but it was something different.
The more you open the door, the more heat you will loose take'n the meat longer to cook.
I don't like to flip.......why? too much work when I'm try'n to drink
I really don't think it matters that much. You'll find what works best for you.
If you want alot of bark, don't foil. If you want to speed up the cook'n process and collect juices, then foil. If I foil, I do it when the internal meat temp at the flat reaches about 165-170*. I put it in an alum pan and cover w/foil until it hits 205*. Nice juicy tender brisket.
Another way to make burnt ends/bark is to separate the point from the flat after it has been smoked and rested. Slice the point as usual then chop the point and get rid of some big chunks of fat. Then take the chopped point back to smoker, add more rub and smoke it for another 4 hours or so until you like what you see and taste. Taste test every hour or every 12th beer
, well when you get hungry anyway.
Keep the questions comming