Originally Posted by rhastings6
Looks awesome! How much longer did you cook in the foil? Looking to do first brisket this weekend. Any advice is appreciated
It was foiled for over 4 hours more. WSM ran 235º to 250º the entire time the brisket was on, kicked it up a little over 300º while the brisket was resting in a cooler for the burnt ends, corn and hash-brown casserole.
When the briskets temp hit 175º I separated the point from the flat and foiled the flat and took it to 195º then wrapped in towels and placed in a cooler to rest while I finished the burnt ends, corn and hash-brown casserole.