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re: Internal Temp for brisket?
Posted on 9/25/15 at 2:28 pm to LSUvegasbombed
Posted on 9/25/15 at 2:28 pm to LSUvegasbombed
I smoke it till it gets to 160 - 165, then wrap in foil and bake till it hits 200, then let it rest in a cooler wrapped in towels
if you want it tender you will have to take it to 200
if you want it tender you will have to take it to 200
2
Posted on 9/25/15 at 2:32 pm to Tigerpaw123
You don't have to take it to 200. I cook to 165, wrap in foil and take it to 195. Let it rest for at least 30 minutes before slicing.
Posted on 9/25/15 at 2:33 pm to Tigerpaw123
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.
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 post was edited on 9/25/15 at 2:37 pm
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