Popular method seems to be foiling near the end of the cook. Does this not make yalls brisket take on a "pot roastey" taste and texture? Mine seems to loose some of its smoke flavor when I foil.
I can do pretty good with pork and poultry, but brisket seems to be my nemesus!
Jim
I can do pretty good with pork and poultry, but brisket seems to be my nemesus!
Jim