Howdy all, I am fairly new to SMF, I have been checking out all the great tips and advice since getting introduced to the site by getting Jeff's book for Christmas But this is my first real post, so here goes! I recently got a new 30" MES, and have done about 5 briskets on it so far, and just can't get it quite perfected. Either tender, but too dry, or moist but a little chewy. I'm planning another one for Sunday, and am going to try foiling for the first time. Planning on smoking for 4-5 hrs then foiling and returning to smoker until an IT of about 200. I've always toweled and coolered my briskets when finished to help tenderize, so my question is, does wrapping in foil eliminate the need for this? I've watched some videos too, and most foilers seem ok with going straight to slicing. They're both supposed to tenderize, so do you only need one? Or will doing both give me the brisket I've been looking for? Thank you in advance for any insight!!