post #21 of 21
At the foil point, I go to the oven. So much easier to regulate the temp, the meat is done absorbing any smoke and it will start getting cold and windy tonight to boot. Heck, I've done brikets oven only and they're great. Just as long as it's low and slow, the right prep, things are good.

Going from a typical CO day in early spring, today, 71 degrees and tomorrow a high of 40 and snow.