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Unread 03-13-2011, 07:00 PM   #9
MilitantSquatter
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agreed.... don't get stuck on temps.... learn to go by feel.

wrapping is subjective and a passionately debated subject. It can be used as a tool but it not necessary for a great brisket. Time, type of cooker, temp all are factors that must be considered.

I started w/o foil - had good briskets... began using foil for competion - had good briskets but were not my preference, and for the last few years post competition needs went back to not using foil and prefer the finished product once again.
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