"Pete C." fired this volley in news:4c55a577$0$24198$ snipped-for-privacy@unlimited.usenetmonster.com:
Double "Amen!" Foil is the enema...ur... ENEMY of good barbeque, because it gives it a "boiled" character. If you want that, use a crockpot.
All the above, except if you're willing to do an "all-nighter" it's even better to run it lower -- about 230-240. But that will lengthen the time on a 15 lb-er to about 24 hours. Too much lower than that will just tend to dry out a "rind" on the meat. Much hotter tends to overcook the outer
1/2", lessening it's tenderness.(That's why I have a camera monitoring the smoker temperature )
And, of course, if you're doing Texas-style brisket, BlackJack Oak is the only wood to use for the smoking.
Pete! You're making me hungry! I have to go out to the freezer now, and retrieve one of the 5lb bags of (cooked) brisket I keep out there for "barbeque emergencies".
LLoyd