Originally Posted by BPDC
I have two brisket going right now. started at 2 a.m. 230 degrees and fat cap down
I'm wondering what the recommendation is on wrapping then with tinfoil at 170?
I've heard you should in order to preserve the juices and I've heard no.... let it stay in the open smoke
What's the best way?
I'm sure it's far too late now, but if you have 2 on, wrap one. See what the difference is, and what you like. I know for me, I got better results when I started foiling. That said, there are plenty of cooks out there that are far better than I am, who would never wrap. My 2¢ (now I'm broke)