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re: Internal Temp for brisket?
Posted on 9/25/15 at 2:36 pm to Dam Guide
Posted on 9/25/15 at 2:36 pm to Dam Guide
197-203 is the magical range. I quit wrapping mine as a good bark is what makes a brisket. No, 203 isnt too hot. let it rest for at least 1 hour assuming you are doing a full packer.
This post was edited on 9/25/15 at 2:37 pm
1
Posted on 9/25/15 at 2:39 pm to horsesandbulls
quote:
197-203 is the magical range. I quit wrapping mine as a good bark is what makes a brisket. No, 203 isnt too hot. let it rest for at least 1 hour assuming you are doing a full packer.
You can really pull smoke off at 140-150. Won't make that much of a difference, meat stops taking any meaningful smoke around then.
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