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!!
Sent from my iPhone using Weber Kettle Club
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.