Elliot, simple answer ,yes. However cooking temp can go up which will shorten the cook time. Leave in foil till done. Works like a charm. Harry just took another GC last Sat at Knott's Berry Farm comp.Originally posted by Elliot Grossman:
Great review from a BBQ champion. I'm just confused about foiling brisket. Soo says to foil the brisket when the temp reaches the plateau, about 150 degrees, and to spray with apple juice. Do I then put back the foiled brisket on the smoker and keep the 250 smoker temperature?
Sincere thanks for this posting from a new guy to the forum who is looking to grasp the fundamentals of good barbecue on a WSM. Most appreciatedHi all,
See this thread for a follow-up from Harry Soo's Q&A session from last year.