Soulman1282
Knows what a fatty is.
- Joined
- Nov 15, 2011
- Location
- Springfi...
I did my first brisket a while ago (just a flat, not a whole packer), and it came out kinda dry. I pulled it at about 180 internal, which I now know is a bit too soon, but I think I may have wrapped it a little late also. At what internal temp do you guys normally warp your briskets? Or if you don't do it by temp, after how long on do you wrap it? Any more experienced info would help! Thanks!