Pigs On The Wing BBQ
Master Chef
Steve: I take mine to 180 190 then wrap.
Steve Z said:The brisket took 23 hours it weighed appx 11#. The wife was tending the cooker while I was @ work today. She said she could not keep the temp up. (Not enough charcoal in the smoker). Took it off @ 187 let it rest about an hour. For my first brisket it turned out very good. Not dry at all. Everyone liked it. Thanks to everyone for their help and input