Quote:
Originally Posted by ique
- Turn up the heat. Try Cooking at 275-300
- Put the fat cap between your brisket and the heat. For a stickburner that probably means fat down.
- Wrap it in foil with a cup of flavorful liquid after ~165* internal or good bark has formed
- Pull it at 188*
- Rest in a cambro for 4 hours, wrapped in foil, fat cap up
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I think 188* may be a little high. I like to pull mine at 187*, dontcha know!
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