trapper1954
Well-Known Member
I like to foil mine at 195 and move to the cooler end or throw it in an empty foam ice chest (just for smoked meat) to let it finish rendering. It will go to 200 plus then start going down and I slice at 180-185 or so to hold in the moisture. Just sayin.If it's a half of a packer brisket, you are gonna need to turn it up, just my opinion, to break down fat I know you like yours rare, but, brisket is done at 200-205.