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Unread 05-05-2014, 12:43 PM   #6
BBQArk
Is lookin for wood to cook with.
 
Join Date: 07-02-12
Location: Little Rock, AR
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Could wrapping versus not wrapping account for some of the temperature difference? (along the lines of 185 unwrapped could be roughly equivalent to 190 wrapped?). I heard the 185F thing too. On my last brisket, I had to cut off a lot more hard fat than usual. I didn't foil, and it took much longer than expected to get up to 185, so I checked for tenderness at 185 and decided that it was ready. I'm only at roughly the intermediate stage on my brisket learning curve, so I could have gotten it wrong, but it was very tender in the thick middle, and the result was one of my better ones.
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