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Brisket internal temp?
Posted on 6/19/16 at 12:50 pm
Posted on 6/19/16 at 12:50 pm
Im at 190...good to go right?
This post was edited on 6/19/16 at 12:51 pm
5
Posted on 6/19/16 at 12:54 pm to mpar98
Yep, is it off the smoker? Let it rest and carve it as you serve , IMO.
Posted on 6/19/16 at 1:00 pm to BIG Texan
yep...letting it rest now...thanks 
Posted on 6/19/16 at 1:05 pm to mpar98
Yep take it off wrap with towel and put in a cooler for awhile
Posted on 6/19/16 at 1:22 pm to Kingwood Tiger
Yes, Exactly, towel, cooler.
Posted on 6/19/16 at 4:26 pm to BIG Texan
Ive always gone to 203, hmm might need to try one at 190
Posted on 6/19/16 at 4:43 pm to mpar98
203°
Posted on 6/19/16 at 5:46 pm to mpar98
I cooked one to 198 last week and it was a bit too tender.
Posted on 6/19/16 at 5:55 pm to mpar98
Start probing @ 190 w/ a kabob skewer until it's like butter. Each brisket will be different.
Posted on 6/19/16 at 8:06 pm to mpar98
135. nice mid rare.
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