Dunno where in the hell 160* came from....
I do pull mine at 185*.
Sorry for the confusion. My bad.
Originally Posted by HeSmellsLikeSmoke
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.