I've been able to achieve a tender, flavorful brisket by smoking for 4 or 5 hours, then wrapping the meat in foil to complete cooking - usually another 6 hours. But it has been brought to my attention that some consider this cheating. So I ask all of you: is it cheating to wrap the brisket in foil for the second half of the cooking? It's not like I'm putting it in the slow cooker - I have some pride, for crying out loud. Just like to hear some opinions.