According to BBQ champion Harry Soo from "Slap Yo' Daddy" BBQ, he said to remove the wrapped brisket from the smoker when the temp reaches 205 deg. internal. Open up the foiled brisket and let it cool until the internal temp lowers to 170 to prevent over cooking, then wrap tight and store. Any feedback on this?
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Last edited by airforcekixbutt; October 11, 2014, 05:14 PM. -
Welcome airforcekixbutt, thanks for joining we're glad to have you here! I'm moving this thread into the Recipes > Beef thread so it can be in its proper place and searchable in the future. Now when you get your answers and the discussions that follow, it can be searched and found better there.
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