Smoked a full 12 lb. packer brisket on my gas grill a weekend ago for about 15 hours. The recipe I was following called for me to foil the brisket once it reached 150 degrees which took about 3.5 hours to achieve. Once I foiled it and added 1/2 cup combination of beef broth and water I shut down my amaze-n-smoker since I didn't think the smoke would be able to penetrate the foil. Do you guys continue the smoking process after foiling or is it a waste of good smoke? Also, after 11.5 hours the brisket internal temperature had risen to 190, but remained there for another 3 hours until I finally removed it! Upon opening the foil, there was quite a bit of liquid that had built up inside the foil. Do you think this kept the temperature from rising any more? BTW, the brisket was delicious, even my wife like it and said she had never liked brisket before....so I guess that was a good sign, lol!