I've done a few briskets and fortunately (thanks to this forum) I've been very lucky in that they all came out pretty damn good. I didn't use foil on any of them, other than when they reached 190 deg. and went into the cooler.
However, recently I was reading a couple of old threads on the subject and some had suggested to foil the brisket at around 170 deg., add a little beef broth (I used about 7 oz.) with it, and pop it back in until it reached 190-195 deg.
Well I did a 9lb brisket this way Saturday nite into Sunday afternoon, and I have to say, it was without a doubt the best brisket I've ever tasted. It was so incredibly moist, and tender.
From now on...this is the way I'll be doing briskets.
Then I made grilled brisket sandwichs which were a huge hit with everyone. If anyone is interested I'm gonna post it the recipe section.
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