Two methods of getting to similar ends. My preference for F#$@ (it's a four letter word) is a personal preference to me. It's legal in comps and truly is just a personal preference.
Take both and work what method works for you. Tom knows I don't think you're a GREAT brisket cook until you learn to cook with Foil. If he likes Foil it's because he lives in Florida (as he throws down the gauntlet)....
Both methods work.
I would said, it's easier to foil than it is to cook one without. Briskets dry out for newbies and the foil helps them.
quote:I don't think I have read how you each do your OWN from start to finish . I am wondering if you would be willing to tell us step by step from start to finish how you cook a brisket--temps, wood, rub, foiling, hold times, etc.
Hooks, right, that's my old / original method for Brisket, it's the 101 (I wrote that oh, about 6 years ago, aimed mostly at Smokette owners) and I am updating it...
All the 101's (turkey, ribs, Prime RIb, brining) are mine.