Brisket IT goal?

[smokehawk]

Hey gang,


I have to admit, I'm embarrassed.  It's been about 18 months since my last brisket.  I've been doing plenty of turkey, ribs and pork butt yet somehow the brisket has evaded the smoker.  This cannot go on any longer so I already have one ready to sit go, I just need the plan.  So what's the IT supposed to be for the brisket before I FTC?  Just looking for a little help and thanks as always!

Oh, and if you can tell me how to post a pic on this, I'll make sure to put one up after it comes out.

[OU812]

I shoot for an IT of 180 to 185 F then FTC.

Dont remember the posting pictures thing, theres a how to on the recipe site though.

[OU812]

Try this link to get your pictures going.

http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=768&highlight=pictures#post768

[classicrockgriller]

Try this link to get your pictures going.
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11

[DTAggie]

Much above 185* I find the meat will be a bit dry.  Defenitely no higher than 190*

[smokehawk]

Thanks for the advice!  Getting the rub going tonight, smoke on Sunday and pictures to follow!