I don't think I ever have with pork butt because it always has plenty of fluid itself but I sometimes do with ribs.
edit: I'm sorry, no I have never added any liquid to brisket when I wrap. The rendered fat cap has always provided plenty of liquid in the foil wrapping.
Pork butt is extremely forgiving to fluctuations in temp and has a large margin for error due to all the fat within all the different muscle sections of it. Brisket is much more sensitive in that regard and a more steady temp and proper wrapping will definitely help to get a good consistent...
I've only read through the last couple pages of this thread but anyone else use an offset stick burner or mostly pellet smokers in here? I started and learned on a cheap Chargriller about 13 years ago and last summer upgraded to a 1/4" steel Old Country Brazos offset. Mainly cook the basic BBQ...
You are teaching him a lesson. The lesson our society has severely forgotten, there are consequences for your actions and words. Also, karma is a *****!
That's some high level spin. "being attacked by and individual he didn't see coming at him".
Most drunk people aren't sure who could be coming at them. Another reason to keep your mouth shut.