I have been looking at all these pictures of briskets on here and I am just curious of the internal temperture is when you guys pull them out of the smoker.
Im just curious as I was looking at pictures and reading the description, I notice some brisket are nice and brown and some are burnt on the outside. Some stay in for a couple hours and some are in for 12 hours.
Like I said, curiosity got the best of me so Im gonna ask, What interenal temp do you pull your brisket out at?
Im just curious as I was looking at pictures and reading the description, I notice some brisket are nice and brown and some are burnt on the outside. Some stay in for a couple hours and some are in for 12 hours.
Like I said, curiosity got the best of me so Im gonna ask, What interenal temp do you pull your brisket out at?