- Mar 10, 2017
- 10
- 10
Hello
I understand that many believe that brisket should be wrapped around 165-175 degrees. If I am wrapping my brisket, is there a reason to keep it in the smoker or just putting it in the stove (wrapped) at the same temp? I think stove has significantly more stable temperature and better seal. So if brisket is not getting more smoke because of wrap, why keep it in the smoker?
Thank you
I understand that many believe that brisket should be wrapped around 165-175 degrees. If I am wrapping my brisket, is there a reason to keep it in the smoker or just putting it in the stove (wrapped) at the same temp? I think stove has significantly more stable temperature and better seal. So if brisket is not getting more smoke because of wrap, why keep it in the smoker?
Thank you