Aluminium foil question

[U.K. Smoker]

Hi all - new to the forum.
I'm just enjoying playing on my Bradley Smoker over the pond in rainy UK  ;D
Love America and spend as much time as I can in Florida for holidays and last year did a road trip from West Coast to East eating as much smoked and bbq food as I could on the way!!

So being new to this smoking game I'm just confused as to whether or not I can wrap my meat in aluminium foil or use foil a drip tray as the instructions say not to use foil  in the smoker as it may damage it??
Tried a few briskets and struggling to stop them drying out and being tough - can only think it's because I'm not wrapping the meat - been doing low and slow but this hasn't helped - admittedly our cuts of meat are not a patch on what you guys are working with and this may also be an issue??

Any advice much appreciated
Kind regards
John

[Habanero Smoker]

Hi John;

Welcome to the forum.

You can use foil in the Bradley Smoker. As long as you do not completely cover the trays and/or drip tray with foil. Wrapping meat in foil is alright. You just need enough open space for heat and smoke to circulate. If the heat gets trap, there is a potential for a fire.

[Salmonsmoker]

You can also wrap your brisket in butcher paper. I prefer that to foil. Check out Aaron Franklin BBQ on YouTube. He uses offset smokers for his cooking, not Bradleys, but there's still some helpful tips.

[U.K. Smoker]

Thanks chaps that's brilliant, the butchers paper is a great tip - will definatley look into that - I also seem to note that a lot on here on smoke the meat for only a few hours and then cook the remainder just on the heat and keep wrapped - assume this will help to keep the meat moist and keep the smoke flavour in??
Thanks again guys - just need some good weather to experiment but yet again it looks like where in for a wet weekend  :'( :'( :'(

[Habanero Smoker]

With the Bradley you don't apply the smoke the full time. Just enough for flavor. Similar to a charcoal or stick burner, you apply the smoke for a period of time. Too much smoke can produce a bitter taste. Below is a general guideline of how much smoke to apply.
Applying Smoke

When I use the Bradley I generally don't wrap. I can control the smoke flavor by the amount of bisquettes that I use. Occasionally, when smoking/cooking a butt or brisket; to get done faster I will wrap, and it may keep the meat moist. With my charcoal burners I have to wrap to control the smoke flavor.