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I can talk and write about smoking brisket for years. What ever works for you and your family, then go with that. That is the beauty of the "journey with the beast", go with what you know and/or try some tweaking along the way. I am old school. My 1st bubbaizum was "You must master temp, smoke, and time to achive moisture, taste, and texture!" I have found when I used foil during the cook, it lacked the right texture. I do not use this short cut. When you use foil in cooking any meats, you are now "braising" and not smoking. If you want to explore some others ways, go to this web page. http://www.bubbatim.com/Bubba_s_Brisket.php
God luck with your cook.