To foil or not for a brisket

[RickB]

Have seen many opinions on this. Do you foil a brisket at the stall or not? Went to publix today and made them bring out a case of briskets for me to look at. After about 9 briskets found one with a point on it. Looks like a baby packer. 8 lbs. don't want to mess this up. Do i foil at the stall or not. Need some direction here. Never cooked a brisket much less on a mak. Help!!!!!

 

[sparky]

i don't foil at the stall only when i take it off.

 

[FLBentRider]

I do fat down, foil-towel-cooler after. You might want to take a picture of both sides before you put the rib on so you know which way the grain runs.

 

[TentHunter]

I usually foil brisket (but not always) for the same reason I foil pork shoulders. It cuts down on time and I love the foil juices. But I also put the flat back on a hot pit after it comes out of the foil to finish off the bark.

 

[FLBentRider]

Foiling during the cook with give you a softer bark.

 

[Meat Man]

I'm with Tenthunter, I use a disposable aluminum pan, add some ajus and cover with foil. I cook till tender, cut off point, and put back on grill to bark up. Definitely save those pan juices, separate fats and pour over sliced meat. It's Grreat!

 

[Big Poppa]

I always foil briskets and at about 150 internal