Originally Posted by Weiser
IOnce 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.
Do you really mean 160* is ready to rest?
I believe it is going to be closer to 190 * before it gets probe tender. The temperature varies quite a bit brisket to brisket, but 160 * is short of the plateau.
Jim - Another transplanted Texan
Former KCBS CBJ
Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.
Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.
Avatar is the original 1951 Weber Kettle