I have two 8 lb brisket that I plan on wrapping to help along the cook. I have wrapped in the past at 190*. Is this a good temp to wrap or should I wrap earlier? In other words what's a good temperature to wrap at while cooking?
How long should it rest for in the faux cambro?
Thanks for your help and happy and safe 4th of July.
How long should it rest for in the faux cambro?
Thanks for your help and happy and safe 4th of July.