Thanks for all the nice comments!
I smoked that second brisket yesterday to take to a party. I was very happy with the flavor, including the level of smokiness from the hickory chunks I used, and also the tenderness. But it was a little on the dry side. I decided to try foiling it with a little of my injection/spray liquid for a little while a few hours into the cook, then putting it back on the grill without the foil to hit it with a last jolt of smoke at the finish. But when I took it out of the foil, the temperature of the meat went down 15-20 degrees and it wouldn't go back up. So I re-foiled it to finish. I think next time I'll just make sure I get all of the smoke I need in before foiling it for the last 20-30 degrees of the cook.
I smoked that second brisket yesterday to take to a party. I was very happy with the flavor, including the level of smokiness from the hickory chunks I used, and also the tenderness. But it was a little on the dry side. I decided to try foiling it with a little of my injection/spray liquid for a little while a few hours into the cook, then putting it back on the grill without the foil to hit it with a last jolt of smoke at the finish. But when I took it out of the foil, the temperature of the meat went down 15-20 degrees and it wouldn't go back up. So I re-foiled it to finish. I think next time I'll just make sure I get all of the smoke I need in before foiling it for the last 20-30 degrees of the cook.
