At what internal temperature do most of you find best to remove the brisket from the cooler for carving? The one I did last Saturday went into the cooler at 190* and carved at 160*. Flavor was great but seemed a little dry to me. Guests loved it though. I'm still looking for brisket nirvana without having to put out for a Kobe!
"You can't always get what you want but if you try sometime you just might find you get what you need"
Mange Bene Viva Bene!
NB Bandera-Firebox & Baffle Mod, WSM, Weber: Performer(Col. Steve Austin Mod), WSM, Three 22 1/2" Kettles, 2 Brinkman Dual Zone Proffessional Grills, Smoky Joe, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove & 3 UDS's.