Originally Posted by GrillsGoneWild
I thought it may have been wrapped too early but it was the brisket that had fat cap issues and I was trying to not let it dry out. I actually should have just foil that one and butcher papered the other one that came out good.
I wrapped at 160, but maybe should have gone a little higher?
I think you are overthinking this
in the big picture I dont think 10 degrees is going to make that much difference
bottom line is, how did it come out?