re: Internal Temp for brisket?

quote:

---

You can foil, butcher paper, or do nothing at 160-165. Basically when it hits the plateau point, if you want it to cook faster, wrap it.

If full packer 193-195 in the point, the flat is usually around 10 degrees higher.

Flat alone, 195-200.

Wrap and rest for an hour or two.

---

This guy knows what the frick he's talking about. The flat and point will be at two different temps. I usually pull it at the 190-195 at the thickest part of the flat.