Originally Posted by Jaskew82
wrap once you get the bark you want, not at a specific temp. Stop cooking brisket (or any meat for that matter) by temp and start using doing CPR (Yes, cardiopulmonary resuscitation).
The first thing you learn in CPR is "Look. Listen. Feel.". Look for the right indicators. Listen, not as important, lol. Feel the meat for doneness. Temps are meaningless and will only distract you.
Well said! This is excellent advice.
Traeger Lil' Tex Elite, WSM, Green SS Performer, 22" OTG, hyperfast orange Thermapen. CBJ.