- Joined
- Jan 21, 2010
- Messages
- 8,735
- Reaction score
- 148
I have a bunch of different temperature monitoring equipment. I'll have my normal bluetooth probe in which has helped tremendously. I generally start to check around 195 to see how it's looking and gauge off that. I'll probably wrap as well around the 4hr mark and add some beef stock for moisture.
I wrap at 160, not a set time. Also, I like the toothpick/probe trick, but I find the "rotate the fork" trick even more telling. I've put in thermometers and toothpicks into the meat in the past with no resistance, but it still wasn't ready. The rotate the fork trick will tell you if it pulls/slices easily. Put a fork in half way down the tines, rotate it. If it rotates with no resistance, you're good.
Also, put your brisket in a disposable aluminum tray. I've found that for people who aren't doing this shit all the time and monitoring everything it's an easier way to keep the brisket moist. Fat side down, then when you wrap, put the fat side up. Little trick I learned watching some BBQ competition shows.
Good luck!