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edited 10:42PM in EggHead Forum
On a brisket, what is the internal temp I should be shooting for ??? I have seen as low as 165 & as high as 190


  • Char-WoodyChar-Woody Posts: 2,642
    CANES, all meats vary on the finish, but generally around 190F internal in the thick portion The more narrow area will be ahead of it. (flat and point)
    Keep the dome temp at around 250F.
    No peek, lotsa beverage..good results.

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