re: Internal Temp for brisket?

quote:

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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.

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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.