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Old 03-13-2011, 07:00 PM   #9
MilitantSquatter's Avatar
Join Date: 09-17-05
Location: Mooresville, NC

agreed.... don't get stuck on temps.... learn to go by feel.

wrapping is subjective and a passionately debated subject. It can be used as a tool but it not necessary for a great brisket. Time, type of cooker, temp all are factors that must be considered.

I started w/o foil - had good briskets... began using foil for competion - had good briskets but were not my preference, and for the last few years post competition needs went back to not using foil and prefer the finished product once again.
XL BGE (#2) & Performer Platinum

Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
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