Gonna smoke a brisket with 4 hours of smoke at 225 then transfer to the over at 225 so I can get some sleep. Should I foil it or just put it on a rack in a pan? Is 190 the proper IT I should shoot for? Thanks for the help.
You're going to get opinions from both sides of the aisle as to whether or not to foil. Lately I have been foiling the brisket after the smoke period. I put beef stock in the foil package. As for the proper IT, again you are going to receive differing opinions. I take mine to somewhere in the 180-185 range.
There are no right or wrong answers. It's all subjective to your personal taste.
What he said.
agrees with above, i have done brisket by smoking and cooking in the smoker just on a rack,,, also have smoked a brisket then placed it in a foil tray with some apple juice with fat side up and did not cover till the brisket hit 170 then checked juice level added more if needed then covered , continued cooking till 185
my opinion is putting it in a tray with some juice or other liquid comes out more tender and juicer.
THanks