Guys - I have a 1.6 pound brisket that I just put on the BGE - platesetter, legs up, drip pan with water, Cast iron grid, brisket. I have a Maverick thermometer with the grid probe and food probe.
I am worried about the plateau temp and the ultimate temp. I read somewhere that the plateau temp is around 170 and that I should pull it off at around 190-195 before resting.
Is this right? Any other thoughts?
Born and raised in NOLA. Now live in East TN.