"Nonnymus" > wrote in message
...

>
> For a first try on, say, a 12 or so packer cut, what would you suggest for
> the hood temperature and the meat temperature? Would I want to take it
> off when it reaches the setpoint or would I want to let it ride there for
> some length of time? If it a function of time or internal temperature
> that tenderizes the brisket?

Both actually, just like pork. As you cook it, the temperature will get to
about 160 in the meat and hold there a long time, then finally go up to the
185+ mark. Personal choice after that. Some people often pull them at 185
or so and wrap them until mealtime later and the temperature will go up,
like any other meat at rest.

Do one right along with your pork butt and they will be done about the same
time.
--
Ed
http://pages.cthome.net/edhome/