[River City Smokehouse]

Originally Posted by Dakaty

When I wrap my briskets in foil, then finish cooking for 6 -8 hours, I get lots of juice in the foil which I save for making sauce.

I wonder, if you wrapped them tightly in several layers of plastic wrap, if it would hold the juices inside the brisket.

Hey, maybe I'm doing something wrong for the briskets to give up that much juice. Does everyone/anyone have the same results when wrapping in foil?

I started using these a couple of years ago. The plastic can stand the heat a lot better than the regular Saran wrap. Oops! now my secret is out.