brisket help

Discussion in 'General Discussion' started by domdav309, Jul 10, 2014.

  1. So I cooked my brisket at 230-240 until internal temp was 170 then wrapped it . Internal temp now reading 190 so that's done but it has no bark or crisp to it can I put it back on the smoker to crisp it up a bit or am I running the risk of over cooking it and drying it out ?
     
  2. bishgeo

    bishgeo Smoking Fanatic

    Total cook time on my 12# brisket was 16 hrs smoked it for 4 hrs then put it in pan overnight in oven at 200 at 180 put it back on smoker till 195 ck it with tooth pick pulled it wrapped it in blanket for 4 hrs was juicy wArm and had bark.
     
    Last edited: Jul 10, 2014

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