Sqwertz wrote:
> Gil Faver > wrote:
>
>> ok, probably going to restart some big argument here, but what internal temp
>> should I shoot for when smoking brisket.
>
> 268-270 in the flat, 285-290 in the point. **** whatever
> everybody else says!

I should have noted that I only cook one piece at a time Point + flat
part underneath it, or just the flat.

-sw