Since the boards are still recovering from whatever happened, I can’t search for this post, but a few weeks back in a discussion about cooking disasters, someone mentioned trying a recipe that involved cooking a brisket whle it was wrapped in plastic wrap. I figured they had stumbled across a bizarre typo in the cookbook and thought no more of it.
But in searching for a pie recipe, I came across the Question and Answer page for The Barefoot Contessa, where I found this:
*"When I made the Brisket, the plastic melted. What should I do?
We’ve been cooking the brisket that way for decades and never had a problem. However, I’ve received a few e-mails from people who found that the plastic had melted, so I assume that one brand of plastic wrap melts. Rather than taking a chance, I recommend that you either use parchment paper between the foil and the brisket or you bake it in a Dutch oven with a secure lid such as Le Creuset."*
So for whoever had this happen to them, you weren’t crazy, and there was no typo…she just used a much different type of plastic wrap than you did.
People who cook a brisket in any way other than the way God intended, ie slow-smoked over hard-wood coals for 10-12 hours, deserve whatever happens to them! 
Wow. Even though the boards are back up and functioning, I can’t find the original thread, and it was just this month! I searched all sorts of ways…even for cilantro, which someone mentioned in a post. Very bizarre. Well, I hopw whoever posted originally gets to see this before it disappears completely.
Well, how do you cook a brisket? (OR maybe I should ask, how do you cook a brisket?)
I cook brisket in a Weber Smokey Mountain Cooker for 15 hours at around 225 degrees. Mmmm-mmm good!
I get a “packer-cut” brisket and rub it real good with my “Magic Dust.” Then it goes in the smoker (a converted 55 gallon malt drum) fat-side up and smokes over indirect heat for 4 hours or so in hickory or mesquite smoke, never getting above 225°F. Then it gets wrapped in foil and tossed in a medium oven (350° or so) for a few hours to finish it off. Unless I’m doing it in the field, in which case the whole thing is done in the smoker. 10-12 hours will just about do it. Then let it set in the foil for 30 minutes or so before slicing on the bias. Anybody who asks for BBQ sauce is taken out back and horse-whipped.
I usually do some sausage and chicken at the same time. Those go on at different times, of course.