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Unread 04-28-2009, 06:21 PM   #6
Solidkick
somebody shut me the fark up.
 
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Join Date: 10-21-03
Location: Bandera Owner in Missouri
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I'll disagree with some above....I'd be looking to wrap at around 165*.....my internal target temp would be between 185* and 195*.....I say this as the brisket will tell you when it's ready to come out of the cooker when you insert your temp probe and meet little resistance...wrap again in foil and rest in a cooler wrapped in a towel for a couple of hours.
But that's me....
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Mr. Kick


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Belly Brothers BBQ Team

"Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen

KC always said "fat cap up!!
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