Staff Christmas lunch at work tomorrow. Smoking my first brisket 12lbs. over oak and hickory. As per my Texas buddy, we soaked it in Coke overnight. This morning rubbed with "dalmation" rub my friend bought from Blacks BBQ in Lockhart, TX.
The brisket went on the Egg at 4:50pm at 230 degrees. Getting ready to mop for the first time with beer and butter.
Should I wrap this thing in foil at some point or not? Any Texas experts to help an NC bbq man who is brisket clueless?