For most of us I hope not! I am talking about covering brisket vs. smoking "naked" on the pit. I usually cover @ around 160* and cook to 190-200* depending on pulled or sliced. but I know many Pros that cook w/ no foil
completely exposed the entire time. My fear would be a very smokey piece of meat and very dry.
Anyone have any thoughts on this???
completely exposed the entire time. My fear would be a very smokey piece of meat and very dry.
Anyone have any thoughts on this???