I've done briskets both ways, foiled and unfoiled. I love the bark of an unfoiled brisket, but the speed and ease of foiling is also nice. I'm able to maintain moisture and tenderness in both ways of cooking and I cook both at the same temperature. What I would like to know is if anyone has foiled their brisket at 160-170 degrees then unfoiled around 190 to finish the brisket off and form a nice bark? I guess it would be a version of the 3-2-1 method, but with brisket. I'm going to give it a try this weekend and was hoping to hear others success stories. I'll try to have some Q-View up with my results....