Originally Posted by Bludawg
1.5 hrs a lb is a good guesstimate if your cooking between 225-250 I cook at 300 and it drops dramatically to 50 min for unwrapped to 40 min wrapped( Butcher Paper)but in no way is that set in stone. Variance in meat and ambient temp will affect these guesstimate times to a degree.
Only tried the paper wrap once, but trying to probe with the grain inside the paper was an issue for me.............
The Brisket I most fondly remember was the Harry Soo method, probably overdone by competition standards, but damn was it GOOD :-). Second best was one I pulled at "tough and under done" and sliced, then trying to save it laid the slices in a roaster with a good spritz of Maggi then into the oven til it was actually tender.