Do I need more temperature or over? How long is best for resting?
I am not so satisfied with the tenderness, especially the flat. So with this look, is it over cooked? I pulled it out around 190, but somewhere is already 200. I didn't rest it yet, but separate into a few cuts then do the resting, the picture is before resting.
I take mine to 202......I then rest for at least 1 1/2 hours before I slice it. looks like it should have been cooked longer. Check a few places to see if it is probe tender......still looks good!!!!!
I am not sure what you cooked, but for brisket and pork butts I bring them to an internal temp of 200, wrap, and put them in a faux cambro for 2-4 hours. I like the way the fat separates when I faux cambro them.
Not over cooked! You need to keep it on the smoker until it is probe tender ( goes through like butter ) at the point and flat. Don't get nervous that the point is probe tender and the flat is not. The point has a lot more fat that will continue to render as the flat catches up. Hello great burnt ends. As RonB said my briskets also reach 200+ before they go in the cambro
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