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Foil at 170 or stay the course L&S (250 ish with a water pan)? we are at 6.5 hours and the temp is 165... My original plan was to try a foil at 165-170, but have never done this before.
it was my first use of foil on a brisket. I like the outcome alot! very juicy and tender with a bonus of a nice juice to pour and dip with! I would do it again. here are the last two pics.