Hey all,
I'm in the process of cooking my first whole brisket (13.56lbs) and after just over 6 hours I am at 168*. Do I pull it or do I wrap it and let it cook longer? What temp should I be targeting? I don't want to overcook it and want to do it justice. Any advice would be greatly appreciated.....
I'm in the process of cooking my first whole brisket (13.56lbs) and after just over 6 hours I am at 168*. Do I pull it or do I wrap it and let it cook longer? What temp should I be targeting? I don't want to overcook it and want to do it justice. Any advice would be greatly appreciated.....