Originally Posted by Neil
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!
spray the **** out of it before wrapping (just my opin) and when coolered down to 165 or so, slice.
if it is still dry, provide address and we will cook together and meat each other.
after J Minions tips, (more sugar for bark, fat side down and flip) I reached nirvana last week
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Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven