re: best way to cook brisket on pit

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Do you ever lose sleep at night doing this? (Just kidding hahaha). Seriously, you obviously know what you're talking about, but why do you wrap in foil? Is it to make it more juicy and tender? I've done brisket several times in my WSM without foil as I want to be a purist, but it does tend to be a little dry around the edges. I'm thinking of using the foil/crutch like you do, just don't tell anyone.

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The brisket will only take in smoke until a certain internal temp. After that, you're just losing moisture. The foil keeps it moist. It basically allows the brisket to self-baste. What I like too is that if you retain the juices from the foil, you can pour it in your pan and set the slices down in it and they won't dry out. It's definitely not "purist" though.