|Banner advertisements by bbqads.com|
In Reply to: Brisket First Time this is what I"m doing and Prob posted by T-Rex on February 25, 2013 at 13:09:16:
It seems like a good plan. I usually take it to 160 before wrapping. You could unwrap to get crunchy bark but wrapping it after the cook will soften up the bark again. About 2 hours after wrapping I start checking for tenderness. I usually us a temp probe to poke the meat. When it goes in and out like a knife in soft butter the brisket is done. I don't check the temp of the brisket as different pieces of meat cook differently. Some could be nice and tender at 190 while others need to go (sometimes) to 210.
If you do your method, let the brisket sit for 10 - 15 minutes after pulling out of the smoker before wrapping. It lessens the chance of residual heat from over cooking the brisket. Then put it in a cooler.
If you do as I suggest, open up the wrapping for 15 - 20 minutes after pulling from the smoker. The rewrap and store in a cooler.
The BBQ Forum Home Page