Brisket. Back to the basics.

@gator_egger‌
Yes sir you can. But it will be tomorrow my friend. I don't get off of work until midnight.
@Brisket_Fanatic‌
Brother I haven't got to taste it yet. I had to wrap it and take off to work my friend.
@Gman2‌
Thank you for the very kind words my friend.

@Foghorn‌ - Let me delve a little deeper now that time allows. When it comes to cooking brisket, or any cut of meat for that matter. There is no "perfect" way my friend. There are literally untold ways to achieve a good end. It would take volumes to just touch on each one. The main thing is to do what works well for you. There have been more 1st place briskets cooked in foil or foil pans than any other method out there. Period. That doesn't mean that it's right for everyone. I myself can only produce mediocre briskets when using foil. Why? I cook by touch or feel if you will. Once you foil it you adultarate or distort the natural texture or feel. Therefore I pass on foiling. On the flip side of the coin, brother Mixon cooks by sight. Now remember that he is on a whole different level than most of us. There are probably less than 50 people in the world who can pull this off repetitively. He is certainly one of them and you could strongly argue the point that he is also the very best at it. Like him or not he is in a league all to himself. He has set records that have never been seriously approached little lone matched. And he is still adding to them to this day. He is the one who brought the hot and fast panned briskets into the modern bbq arena. At the other end of the spectrum you have brother Franklin and he cooks low and slow (275 and lower). He doesn't foil. The truth is he don't wrap in paper either for cooking. Only holding. Just trust me on this one. He offered up the wrapping with butcher paper to ween people from foil. Once you wrap a few in paper you realize that it is only necessary and beneficial during the rest. Myself and brother Tex more than proved this a few weeks back. My point with all of this? I offered two different ways that two different bbq gurus cook brisket. One hot and fast in a pan and finished covered with foil. The other low and slow and not wrapped at all. I don't think that anyone would try to argue that brothers Mixon and Franklin are not about as good as it gets. There two opposing methods more than prove that you can produce a superior product with any temp or method if you know what you are looking for. Again I err on the side of brother Franklin and do not foil. However if I had brother Mixons talent I would probably be a foiling machine. I hope that this helps my friend.

@cazzy‌ - I should have probably elaborated the point with more detail and clarity. It is a attempt that I will make here. As to brother Frankin not wrapping I was referring strictly to his competition method and up to 2009. Not how he cooks for his restaraunt. When cooking mass numbers of primals at once, I have no doubt that he probably wraps. But not for quality reasons. In this area brother Franklin needs no crutch. I feel that he would would wrap to extend the catch window due to dealing with such a large number at once. I do know for a fact that brother Franklin captured more than his fair share of 1st places without wrapping prior to 2009. If he now wraps in competition this farther backs my point that there are several ways to hit a home run. Because he was definitely knocking it out of the park without wrapping at one time. If he is now wrapping in competitions it's good that you brought this to light as again it serves a good reference to the question that Foghorn asked. Just do what gives you excellent results and you will ever go wrong. But on a side note brother Franklin and Mixon was probably not the best to use as a example. Why? Because they both can cook brisket in their sleep better than most of us can cook with a full blown effort.