VermontCharlie
New member
Hi. I've done a fair amount of pork and salmon in my #2, but am trying my first brisket. Got about a 7lb. flat, Choice Grade at Costco- didn't have the whole packers. I was looking at some other web sites where they consistently recommended a foil wrap at some point. But I believe they are referring to using more standard charcoal or pellet type smokers.
From reading on the SI forum, it sounds like the foil wrap is not recommended, or needed? Particularly as it is just the flat, I don't want to see it get too dry. But using these type of smokers (SI), should I expect it to stay moist enough without the wrap?
If not, that would be great. I am all for a better bark, and less work! Also, the other sites recommended going to an internal temp. of around 205 and then wrapping and resting. From reading the forums here, besides sounding like the 'feel' may be more important then the internal temp, I am reading that maybe an IT of 195 would be better, especially for a flat? Is that correct?
Thanks in advance!
Charlie
From reading on the SI forum, it sounds like the foil wrap is not recommended, or needed? Particularly as it is just the flat, I don't want to see it get too dry. But using these type of smokers (SI), should I expect it to stay moist enough without the wrap?
If not, that would be great. I am all for a better bark, and less work! Also, the other sites recommended going to an internal temp. of around 205 and then wrapping and resting. From reading the forums here, besides sounding like the 'feel' may be more important then the internal temp, I am reading that maybe an IT of 195 would be better, especially for a flat? Is that correct?
Thanks in advance!
Charlie