Just did my first brisket without foiling at 160˚ and came out very good! It had a decent bark and lost very little moisture. it was a 6.7# choice flat. Used 3 oz of oak. Cooked at 225˚ at first but temp seemed to be climbbing too fast so I knocked it down to 200. Total coooking time was about 8.5 hrs, taking it to 190˚.
Now I did foil after pulling just to let it rest for a bit, probably about 1.5 hours. It sliced well and has plenty of moisture. Definitely not dry at all.
Going to try to post a couple of pics.
Yeah, I know my slicing needs some work but "hey!" even the thick pieces were very tender!!!
