Originally Posted by Daddy's Barbeque Rub
Hot and Fast at 268° ?
basic rule of thumb, if your cookin thumb, 350 for two hours or 160 in the point, wrap 2 hours or till the point hits 190. Remove and rest in your cambro(warmed cooler) for 2-3 hours.
Let me start by saying, Newbie here.
I started out at the 280-290 thinking it was hot enough. But then I was afraid it would be dry, so I backed it of to around 260-270. This is only my second attempt at a brisket and I would hate to dry it out. (may be to late)
internal is now at 166, in the flat. I just checked the point and it's at 183. I guess I should have wrapped it.