Jim Henderson
New member
I have a 12# full brisket in the wsm. It is at 160deg and I am ready to foil to 205 to finish. It will not be eaten until next week.
Question is should I chill now and finish to 205 later next week at mealtime, or fully cook and finish today?
Question is should I chill now and finish to 205 later next week at mealtime, or fully cook and finish today?