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Two Fivenagame · 08-23-2019, 06:57 PM

Question on smoking a brisket:

What internal temp are you having success with?

I just did one that still felt a little firm at 195f (internal).

I took it off the smoker at 200f expecting it to climb after I wrapped and coolered it for 2hrs.

It was still a little firm and dry. From what i've read, that means the brisket could have cooked a little longer. Is that correct?

Just looking for some thoughts.

08-23-2019, 06:57 PM	#1121
Two Fivenagame First Line Centre Join Date: Mar 2004 Location: MOD EDIT: NO Exp:	Question on smoking a brisket: What internal temp are you having success with? I just did one that still felt a little firm at 195f (internal). I took it off the smoker at 200f expecting it to climb after I wrapped and coolered it for 2hrs. It was still a little firm and dry. From what i've read, that means the brisket could have cooked a little longer. Is that correct? Just looking for some thoughts. __________________ MOD EDIT: NO!!!