Scott M
TVWBB Fan
Planning my first overnight brisket cook this weekend (7lb flat).
Putting the brisket on around 9-10pm and shooting for 2pm lunch the next day.
I see different suggestions in terms of foiling/not foiling. I am looking to run at 240-250 lid, minion method with clay saucer.
Does foiling have an affect on the meat (tender, moist, etc) or is it simply to speed up the cooking time?
Putting the brisket on around 9-10pm and shooting for 2pm lunch the next day.
I see different suggestions in terms of foiling/not foiling. I am looking to run at 240-250 lid, minion method with clay saucer.
Does foiling have an affect on the meat (tender, moist, etc) or is it simply to speed up the cooking time?