Treehouse,I have had briskets shoot up to 170 pretty quickly and sit there for hours. I have had some take a long time to get there. To echo CW, it's done when it's done.Wrapping in foil makes it go really quickly from the temp at foiling to done. There are pros and cons to foiling vs. leaving the brisket alone. I've done it both ways and had good and bad briskets both ways.Reagrding the drippings. I just toss them from the drip pan. They are usually nasty. Any juices from the point when you cut it up (or from the foil when the rest is done) should be saved and poured over the flat as you slice it.
