LOL - he has the Inspector Gadget thermo!
Hey Mista, looks like you are right on track and doing a great job. We all have our way of doing things so the advice you will get will range. I tend to cook my briskets reeaaalll slow. I try to keep the temps between 210-230. I also am a foiler--gotta love "Texas Crutch". Burnt ends are highly sought after coming in second after a nice bark. However, maybe I get all senior citizen on my brisket and prefer it to be NOT crisp n such, so I foil at 140 degrees internal temp.
Hey, that brisket is looking good and surely it will taste GREAT!!!
Big Boy Jerky
Authentic Hardwood Smoked Jerky
Family BBQ and Catering
~: Proud Bandera Owner :~