Since Brisket 101 is blank I have a question. I am getting ready to do my first brisket flat (probably an 8 pounder from Sam's Club). On my offset, I used to cook at 225 until internal temp hit 160, then foil it with some sauce and put it back on until internal temp hit 190, take it out and stick it in a cooler for awhile. Is that still the plan in an Amerique or do you not need to foil it in a cookshack ? Also, what time should I start it for a dinner the next night assuming it can go in the cooler for awhile. Thanks !
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