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Old 03-01-2013, 02:42 PM   #5
John Bowen
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS

When I wrap I put the brisket in an aluminum pan and wrap the top. When I probe I pull the foil back check it then if it needs more cook time I just wrap it back up and pop it back on the smoker. This helps me save all the juices and make handling the brisket a bit easier.
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