brisket question

I think you have it figured out then.........save the juices, defat, then pour over the slices or something along those lines.

doug what i do is i put my briskit on the rack for several hours depending on size i have a alum pan underneath it to catch all the drippings asnd then when i am ready to foil i just put the briskit in the pan with drippings and foil top let it go for several hours and then if its not too tender i will put it back on the rack for 1 or 2 hours more hours and foil again without drippins and let it rest ain the cooler..if you see my avater pic this is a briskit i just did and was getting to put in the pan when i took the pic.i think the pro is to keep it moist and tender and the con is...well im not for sure what the con would except your bark won't be as heavy possibly..i hope this helps

The only downside would be the meat is sitting in its own juices so the bark on that side wouldn't be as firm and it would be exposed to less smoke since it can't circulate around the entire piece of meat.

Many here use the pan and from reports they have been very happy with the results. I don't use a pan, the brisket comes out great but that's just my personal preference.

I use a pan below. When time to foil I put it in the pan and cover it. With my electric I can just to 200' and go to bed and pull in the AM.