Vince
New member
I'm going to smoke two packer briskets Friday night on my new 22.5 WSM using the Texas Crutch method. I've read that the ideal internal temperature should be 203° F. I've also read that it doesn't matter what the ending internal temperature is as long as it passes the "ice pick" test. (cooked so that a probe pushes very easily into the meat)
So I'm wondering of those that use the Texas Crutch method, what is your final internal temperature?
So I'm wondering of those that use the Texas Crutch method, what is your final internal temperature?
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