I smoke at 250 to 270 on a brisket and never foil until I pull at 185 and let rest in coleman wrapped in towels. It will reach 195 just resting I always seem to get decent bark. Did you trim fat?

I usually foil at 4 hours when it quits taking smoke.

I don't poke it before I foil it.

Most meats stop taking smoke at 2 hours But I just dont believe in opening the smoker especially for foil and especially with a WSM. With the weber when I need add charcoal on long smokes I have one those fireplace scoop shovel tools fits perfect in the smoke chamber to dump a load quikly. I can keep my heat around 260 with the top full open and the bottom 3 I leave 2 closed and 1 half open.

Inmem did you smoke on the WSM upper or lower grate?

I used the upper grate.

Might try the lower I dont know if its better but its where I put brisket. Might help bark it up.

I'll try that. Do you spray yours with apple cider and apple juice?

Just put a 5lb pork tenderloin on the Treager. Going to put it in a pan and add sauerkraut and apples to it the last hour of cooking.

nope i wont open lid once in use a wireless probe

I do use the water pan in KC summer heat and have tryed apple juice in the pant but found no significant difference. Winter smokes I do not use the water pan.

I checked the IT about an hour and half into the smoking process to see where I was at. The second time was right at 150, so I pulled it to wrap. I'm going to crank the WSM temp up and use the bottom grate. See if there's any difference. Might go 250f

wont hurt may cut a little of your smoke time down. Some guys will smoke between 270 to 290 just to cut time and still get moist tender brisket. You wont get a smoke ring at that temp but that doent affect anything on flavor moisture or tenderness. Trim after the smoke never ever cut the fat cap before a smoke.

Get a maverick or weber IQ wireless probe they work great and you never have to lose your heat again.

My PBC cooks around 305. I can do a full brisket in about 6 hours. I get a bit of a smoke ring, but it's not well developed.

I'll take that trade off for brisket and burnt ends in >7 hours. :)

Hell yes anyday.