Smoked my first Brisket last night & it turned out what I thought was really good. I foiled it at about 160* to finish @ about 195*, let rest in foil for about 40 minutes. In the bottom of the foil I had a bunch of juice? or fat?.....Should I have poured the juice? or fat? over the brisket? Do any of you guys/gals do this?
Thanks,
Scott
Thanks,
Scott