Originally Posted by Solidkick
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....
Maybe I should pay better attention, I didn't notice the important word FLAT, the last time I tried one of those I failed miserably perhaps listen to the pros.
WSM, UDS, BBQ Pro bullet smoker, weber performer, weber genesis silver, weber 18", weber 22", smokey joe, and a [COLOR=blue]Super accurate, deadly quick blue thermapen.[/COLOR]