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For me to keep my brisket flats tender I pull at 165 internal temp set in a foil pan with some beef stock to about 200-203 internal temp then start probing with with a toothpick for tenderness. The only thing you will give up some of the bark.
Hi All,
My name is Greg been reading great info on this site for about a year taken in all the knowledge everyone has on this site. I been grilling for years on my weber and now ready to take it to the next level. After a lot of research I decided to go with a wsm 18" and bought this bad boy...