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Submitted by: Bill

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A brisket wrapped in foil will cook faster. I suggest smoking the brisket for four hours unwrapped, then double wrapping it in heavy duty foil.  Be careful not to tear a hole in the foil, and keep the seams facing upward. You want the foil package to retain the brisket juices Continue cooking the wrapped brisket until the internal temperature reaches 190 to 200 degrees Fahrenheit.  Remove the brisket from the smoker and place it in a cooler to rest for at least one hour, or better yet, two or three hours.  During this time, the juices will re-absorb into the meat, creating a moist and flavorful brisket. In a perfect world, and in a perfect smoker you would never use foil to wrap a brisket. You do miss out on the wonderful bark that forms on a brisket that is never wrapped with foil. Is is wrong? You decide...I'm just offering options here. ;-)

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