Originally Posted by LostSoul
So the brisket is done when internal temp reaches 210-215?
It is done when it probes done. Once it reaches about 190 internal, quit looking at the thermometer and go to a probe. it should easily slide in. Each brisket is done at somewhat different temperatures ranging from about 190 to 210 or so.
Jim - Another transplanted Texan
Former KCBS CBJ
Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.
Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.
Avatar is the original 1951 Weber Kettle