"Gil Faver" > wrote in message
...
> ok, probably going to restart some big argument here, but what internal
> temp should I shoot for when smoking brisket. I will cook at about 250
> degrees for as long as it takes (12-14 hours I think was my last one). My
> first I went to 160 internal, but that seemed a bit tough. My notes are
> not clear on the next attempt, but I recall wanting to go to a higher
> internal temp, and the result was better. I use a dry rub, and none of
> this wrapping or putting into an oven or thermos stuff.
>
> thanks.
>

Between 190° and 200°
--
James A. "Big Jim" Whitten