Briskets either packer or flats...........are done when their done.
I run mine to 190 internal w/a thermometer. Then I slide a fork into the side.
If it goes in like warm budda, its done.
If im going to hold it for a few hours, foil and into a prewarmed cooler.
If im going to slice, I pull it and let it rest for abt a half an hour.
If it doesnt feel like warm budda when ya poke it, aint done in my opinion.
You have never really lived until you have done something for someone who can never repay you.
KC I miss your advice.
Heavily medicated for your protection.
Founding member of Operation Bbq Relief.
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