Brisket question

[Witchgrass]

Going to use the Final Table recipe for a brisket. I do not have a smoker so I will be using the oven. I know it changes the overall outcome of the meat. Do I need to cover it in foil? I will cook it at 225 for 7-8 hours overnight. (7 lb brisket) I'm assuming cover it. Any other suggestions?

[planomustang]

I am not an expert, but I have followed the Final Table Brisket thread.

I don't think you want to cover it in foil, because then you are steaming the brisket, rather than baking it.

Re-read the FTB thread.

Randy

[Porterhouse]

i would not cover it, but you can. It will be more like a potroast if you cover it, it will be tasty though....final table rub is the bomb.

[Witchgrass]

I am not an expert, but I have followed the Final Table Brisket thread.

I don't think you want to cover it in foil, because then you are steaming the brisket, rather than baking it.

Re-read the FTB thread.

Randy

I reread the article. I will not cover it. We will how it turn out in the morning.
Thanks guys,
Craig

[planomustang]

Keep us posted on your results. Us amateurs need all the data we can get

Randy

[Witchgrass]

It turned out a little dry. I may have overcooked it a little. The flavor is good though.

[Burntorange Bowhunter]

If it is in the oven it is basically a roast anyway. I say cover it add some juice and steam away.

[schlag77]

fyi i smoke mine on the pit for 2 hours. then to a cookie sheet with foil. 275 for 2 hours then cover for 2 more hours. keep a pot of water in the oven. helps it from drying.

[Burntorange Bowhunter]

Maaaan, y'all crazy.

[onetondodge]

Try covering the last few hours and baste before covering. Will help keep moist.