still warming up to doing a brisket, so I"ve been reading. On this board, in the cooking section, I read a discussion on the "midnight cook" where the internal temp target was 185. The other article, "smoke and oven finish" targeted a 205 internal temp. The latter used foil, the former did not.
I realize it is done when it is tender and juicy, but the temp difference here is fairly meaningful so I am wondering what the target usually is and what the difference might be in terms of the two briskets if you were comparing them side/side.
I realize it is done when it is tender and juicy, but the temp difference here is fairly meaningful so I am wondering what the target usually is and what the difference might be in terms of the two briskets if you were comparing them side/side.