Brisket

Unknown

I am cooking my first brisket today. Internal temp is 158 right now. I am getting different recipes for when I should take it out. Any suggestions?[p]Thanks.

Lucky Duck

Blackhawk pilot,
Than you for your service to this country![p]Phil, D' Nam Vet Duck

Unknown

Lucky Duck,
My pleasure, though it is always welcome to hear the support.

WooDoggies

Blackhawk pilot,[p]Try pulling the brisket off at 190 internal, wrapping it in foil and letting it rest in a cooler insulated with towels or newspaper for at least an hour... or a couple hours if you have the time.
When you pull the brisket out of the foil, save the juices that pooled in the bottom to pour over your slices... good luck![p]john[p]

Unknown

WooDoggies,
Sounds good. i will try that and let y'all know how it works out. Thanks for the tip.[p]Casey

WooDoggies

Blackhawk pilot,[p]Thanks, I'm curious to hear if its a whole brisket or flat, how you seasoned it, what method you chose to cook it and how it turned out.... pictures would be nice, too. :~) Cheers![p]john