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In Reply to: What temp take Brisket out, fear Carryover Cooking posted by T Rex on February 26, 2013 at 13:23:15:
Between 195 and 198 will be fine if you plan to wrap and hold it in foil for an hour or longer. When you take them off and don't wrap them, between 200 and 205. When foiled, they will continue cooking for awhile, and get even more tender. Save the juice out of the foil, put in the frig and let the oil come to the top so you can take it off, then use the juice on your brisket slices. Good luck and good eatin'.
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