Low n slow brisket questions foil or not

[Vince B]

How many of you use foil or just leave it out of the cook? I read the cooking topic's page and it seems that it can be done both ways. In the past I have foiled when doing the HH method. When doing low and slow I have usually foiled after about 4 hours. In the cooking topic's page Chris foiled after 8 hours/170*. Another recipe has no mention of using it at all. What are your thoughts guys?

BTW we need a HH cook in that section!

 

[Larry Wolfe]

I foil briskets at 160º-165º and I cook them in the 245º-260º range.

 

[Dave/G]

I did a couple without foil, but I like the results using foil much more.

 

[Vince B]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe:
I foil briskets at 160º-165º and I cook them in the 245º-260º range. </div></BLOCKQUOTE>

What temp do you usually pull at and also how long of a rest do you usually do? I have read many mixed opinions on this. Thanks Vince

 

[George Curtis]

i don't foil. but this is from trying differant ways and finding what i like. there really is no "wrong" way. you need to find what you like.