Jamieson S
TVWBB Fan
Have a 16 lb packer on the top rack, and is at the 10 hour mark. Smoker seemed to have settled at about 275 for most the cook overnight but I trimmed it back to about 250 when I woke up.
I inserted an instant read thermometer and it registered 175 degrees (took temp in the middle of the flat).
One thing I noticed is that the brisket felt quite tough, the therm took a bit of force to slide it in. I realize it shouldn't be super tender right now but is that normal at this temp?
Also, what temp should I pull it at? Have seen quite a variance on what people shoot for. Should I take it to near 200??
This is my first brisket so I am not as comfortable with it yet as I am with everything else (feel liek a rookie again)
Thanks-
Jamie
I inserted an instant read thermometer and it registered 175 degrees (took temp in the middle of the flat).
One thing I noticed is that the brisket felt quite tough, the therm took a bit of force to slide it in. I realize it shouldn't be super tender right now but is that normal at this temp?
Also, what temp should I pull it at? Have seen quite a variance on what people shoot for. Should I take it to near 200??
This is my first brisket so I am not as comfortable with it yet as I am with everything else (feel liek a rookie again)

Thanks-
Jamie