Brisket question please
First one of the year today.... and I've only done a few last year when I just got my Louisianna Country Smoker.
I Can't recall the exact process I had learned on here....
At what temp should I wrap it in tin foil and let it finish out to 200 or so ?
Should I wrap it?
I have not been able to really keep my flat moist at all.... feels like it's always too dry and needs bbq sauce just for the moisture contribution.