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In Reply to: Don't Forget It Has To Rest posted by The Judge on May 26, 2012 at 17:42:28:
I cooked to ~190 internal, then foiled until it hit 205 then took it off the pit. I let rest, but not very long as I was hungry and frustrated by this point. I gained a lot of experience on my maiden brisket cook. Thanks to yalls help I won't be so easily frustrated next time around. I may stick to cooking just the flat though. It seems to be more economical and quicker to cook. Thanks for everyone's help!!!
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