Now on BB's, I was told to smoke until the internal temp hits 160*, then foil it until internal temp hits 190* to 200*, then put it in the cooler for 3-4 hours. I do brisket the same way, is this still the preferred method? Or have I missed the plane once again.
- Traeger Lil Tex Grill
-Used to have a Bandera stick burner. (been put out to pasture)