Foiled brisket internal temp > 205 - What happens?
Imagine a small brisket flat (4-5 lbs), smoked for a few hours then foiled with a brisket marinade. Temperature is slowly climbing. What happens to the brisket as it gets over the 200-205-210 area.
It's foiled with a good cup of marinade so it seems hard to believe it will dry out. Will it turn to mush? Pulled brisket flat maybe?
Anyone ever done this?
Weber Performer, 18.5" WSM, UDS.