@waynetrain111 My perfered method is to smoke at 250 degrees until the internal temp is 165-175. Double Wrap tightly in foil. Pull brisket at 205 degrees. brisket needs to rest. So I would vent the brisket for 10 minutes. Then wrap back up and set in an empty cooler for 2 hrs.
.@realDonaldTrump, please treat the construction industry and the work it performs as vital and essential to the critical industries that must remain in operation to respond to this pandemic and crises to come. #construction https://t.co/1ZaiZTqiFQ