you do not need to foil to get a moist flat..and I have never taken a brisket past 203*
look at your rub and remember to use brown sugar, in my opinion this is key to seal the outside...
try a little trick, before rub and spices ...
condition the outside with white sugar, let set up for about 30 minutes or so, then rinse off with water..
, add some worchester and sprinkle your rub on, then coat with brown sugar..
My nephew lives in San Antonio and clued me in on this one...
but foil is not necesary, however will help..
TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..