I shoot for 230* when doing Brisket.
The margin of error for short periods of time is less critical.
It makes for a longer cook, but helps keep it moist w/o foiling.
Keep the lid on! Once the ET reads 160* lift the lid and feel it.
Should feel kinda like a chubby girls butt.
If it isn't quite there, foil and put it in the cooler for a couple of hours
or, into a 180* oven.
Good luck Raz, the easiest way to screw one of these things up is trying to hurry the process.
Some take longer than others, feel is important.
Originally Posted by RazBarlow
I am running a maverick ET remote thermo with a smoker probe and a meat probe . What temp should I try to keep the smoker around and what temp do I bring the brisket up to when it is done ?