Newbie about to cook my first brisket at 225 degrees. I plan to wrap with pink butcher paper around 165-170, probe through the paper into the thick part of the point, and let it go until internal temp of 203.
Once it hits 203, I will rest in a cooler with towels. Should I first wrap my butcher paper wrapped brisket with foil or can it go straight from the grill to the cooler as is? I wonder if the juices will leak through the butcher paper and may not stay as warm? Then again, I do not want to ruin the bark.
Also, do you suggest probing in point or flat?
Please let me know your thoughts, thanks!
Once it hits 203, I will rest in a cooler with towels. Should I first wrap my butcher paper wrapped brisket with foil or can it go straight from the grill to the cooler as is? I wonder if the juices will leak through the butcher paper and may not stay as warm? Then again, I do not want to ruin the bark.
Also, do you suggest probing in point or flat?
Please let me know your thoughts, thanks!
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