TheGeekChef

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Allows more smoke flavor, but not quite as much moisture retained as foil.

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You can also do a brine before smoking and use parchment.

Here's some shots of a pho broth brined brisket I did for a Smoked Brisket Bahn Mi at our last Smoke & Boil:


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The briskets were brined @24-25 hours, then smoked @12-13 over pecan and hickory.

For just the flat, I do recommend the brine