Reply to "brisket temperature question"

cal 2Member

Too tag on with MaxQ, remember that cooking at 225* and having a finishing temp in the 195-200's* might not leave much room for carry over temp...but cooking at 275-300* will have more carry over temps, so some cooks may vent the meat for a few minutes before foiling.

Yep, YOU can control your carry over temps.

1/28/128:12 AM

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