Brisket Problem?

[DevinM]

So I do my brisket in 2 steps in the smoker for 6ish hours then in the oven to finish. What I have started to do is put the brisket in a tinfoil turkey bath which I can throw away when I'm done. What I found this time is the brisket seemed to finish really early and I'd say it was well over cooked when I pulled it out.

It will be fine I've done it several times, 1 1/2 hour per pound this one was 19 hours for a 13 pounder. What I'm wondering is this. In the oven because it is basically having a bath in its own juices is it cooking faster should I be rigging up a way for the juices to just drip below in a container and have the brisket on a wrack or something? I guess in the end its still amazing so I'm not sure it matters but in the interests of trying to improve or try different ways I'm curious.

[BBQontheLake]

It will go past the stall faster when enclosed.
Would suggest that you monitor the temp and pull at 195 - 205 F or 90-96 C

My example with pork butt was 4 hours smoke @ 225 F
Then into big Dutch Oven with about 6 ounces hard cider (or beer, or apple juice, or...)
After 2.5 - 3 hrs in the oven, which is also at 225F, it was at 205 and ready to pull apart
That's a lot quicker than 11 -13 hours I've read about in some recipes.

Hope that helps!