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I've been using the smoking meat forum for about two years. Just now decided to become a member. I live in central Oklahoma and have been smoking for around 5 years or so. Everyone around here is so helpful. Can't wait to get some more great advice.

Hey all, quick question. I normally cook all my briskets/brisket flats unwrapped the whole time. Tried something different today. I wrapped at the stall with probe inserted. Brought the temp up to 190 and my plan was to unwrap and put back on to firm up the bark a bit. I took it off at 190 IT...