- Joined Jul 2, 2020
The biggest feedback I can give you is that 200 doesn't necessarily mean "done".I never wrapped it. It took ages - 8.5hours to reach 200 internal temperature.
When you poke it with the probe in a few places and it goes in smooth "like a knife through butter" it's done.
Could be 200, 201, 203, I've had done briskets at 196.
Temp is a guide, feel determines when you pull it.