So you just slap it on the counter for a few and cut it up?

"Dave Bugg" > wrote in message
...
> wrote:
>
>> For 35 years, I thought the only debate on a great brisket was "fat up
>> or down" and "what temp".
>>
>> But foil?
>>
>> Anyone?
>
> I've never 'foiled', and I doubt that I ever will. I don't like the taste
> or the texture of foiled meat.
> --
> Dave
> What is best in life? "To crush your enemies, see them driven before
> you, and to hear the lamentation of the women." -- Conan
>