The BBQ BRETHREN FORUMS. - View Single Post - Brisket

smokeyw · 04-04-2011, 07:27 PM

I always wrap when the internal temp hits 165. I cook wrapped until done, about 195 degrees. It then rests in the cooler for a couple of hours and then goes back on for 30 minutes to firm up a little.

04-04-2011, 07:27 PM	#7
smokeyw is One Chatty Farker Join Date: 01-03-11 Location: Smithfield, North Carolina Downloads: 0 Uploads: 0	I always wrap when the internal temp hits 165. I cook wrapped until done, about 195 degrees. It then rests in the cooler for a couple of hours and then goes back on for 30 minutes to firm up a little. __________________ Smokey W's Pit Que NCPC Competition Team / 2011 NCPC Whole Hog State Champion