Originally Posted by thunter
I love how you foiled the ends early in the cook. I assume that is to keep the ends from burning because the WSM gets hot around the rim - excellent! I will definitely remember that!
Yes, I just take some heavy duty foil, fold it into a square and then wrap it around the two handles. Then I tuck the brisket into each handle. As you said, the WSM gets hot around the rim so it acts as a heat shield. It helps to spray the foil with some Pam also, as the brisket can get stuck to it.
“If you don’t know who I am, then maybe your best course would be to tread lightly.”
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