I plan to smoke this around 4 hours at 250. Plan to wrap it it once meat temp hits 150 and then continue to cook till meat temp is 200. Thoughts!!
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How was your brisket cook?
When wrapping it's best to go by color and bark before wrapping. IT could be anywhere from 155-170.
Do not pull brisket at 200 IT, use the probe tender technique. After meat reaches 200IT, check every 10-15 minutes with a bamboo skewer for tenderness. Probe should slide in with ease, kind of like butter or peanut butter. I've had brisket probe tender at 202-210. The meat will tell you when it's done.
Let meat rest for a minimum of two hours before slicing.
Topic: Smoking a 2.5 lb brisket. (Read 1180 times)
