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Old 02-18-2009, 06:52 PM   #1
Brian in Maine
is Blowin Smoke!
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Join Date: 08-05-07
Location: Portland Me
Default Cooking a brisket flat without foil

When I cooked that flat on Sunday I had cut an end off so I would know which way the grain was going after it was cooked. The piece I cut off was about 2 1/2 inches square, and I rubbed it up, and threw it on the smoker.
When I foiled the flat I took the little piece, and set it aside. After I put the flat back on, I ate the little chunk. The bark was incredible, and it was tender and juicy.
My question is have any of you cooked a flat without foiling, and how did it come out.
The other option I am thinking of is take the flat out of foil at 180*, apply another layer of rub, and finish the cook with no foil.

2 WSMs
2 OTG One red one black
22 1/2" black Bar-B-Kettle with rotisserie ring
Brinkman dual zone charcoal grill
Webber Silver Genises B
3 burner camp stove
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