Smoking my first brisket tomorrow! I'm going to place the meat in a foil pan and smoke it to 170* (I'll flip it twice before it hits the magic temp). I understand that I'm supposed to wrap it in tin foil and cook it till about 190* Do I just put some tin foil on top of the pan, or do I remove the brisket from the pan and wrap the entire brisket in foil? If I'm to discard the pan, what do I do with all the lovely juices that have accumulated? Thanks in advance!