SO I'm going to make my first run at a brisket on Sunday. If ever there is a day to sit around in the back yard all day and watch a temp gauge it has to be Father's Day!
While on the road this week I spent like 5 hours last night talking to this ol' timer competition BBQ smoker guy in the bar. Getting his brisket strategy etc.
He is cooking on a huge firebox style smoker so I know it will be different performance than the egg.
So here's my question:
Does anybody here do a method where you smoke for a few hours then cover it in a foil tin covered for the rest of the cook time? Or does the egg (like I imagine) keep it so moist that there is no reason to start covering it?