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[Ralphie]

Your finished brisket has an internal temp of 150?  Is it tender?

[Free Mr. Tony]

Your finished brisket has an internal temp of 150?  Is it tender?

No. Finish the brisket to tenderness on the pit, and then you are letting it rest down to 150. The 150 just makes it hot enough to eat, but cool enough not to tear apart when slicing. It doesn't necessarily have to get down to 150. Just easier to slice.

There is a school of thought though that at least letting it drop back down through the 180s after you got it up to 200 or whatever finish temp adds another stage of tenderizing.

[Ralphie]

Gotcha.  That makes sense.  I'll definitely give this method a try.  Thanks.

[ScottWood]

I've been cooking with 100% Hickory from Lumberjack for some time now and have been very happy with it.  I have just started experimenting with adding in the Lumberjack Charblend pellets into my cooks.  My last test was with 75% Hickory and 25% Charblend.  My next one will be with a 50/50 mix. 

[Pat G]

Just finished smoking a Certified Angus full packer from Costco on my 640, every time I go to Costco I look thru their briskets, every so often I’ll find an Angus. Usually smoke 3 fulls at a time but, this time it was just a single. I upped the temp this time from 220 which is what I usually smoke at to 235. I also mixed Cookin pellets 100% hickory with Bear Mountain hickory, 50-50. Still lacking on the smoke, next time I’ll either go all 100% hickory or use same 50-50 mix and add smoke tube with 100% hickory in it. I don’t wrap until their fully cooked  then I wrap in butcher paper and into the cooler for 3 hrs or so. I only use Kosher salt and coarse ground pepper. Oh yah, I always put a water pan rite over the burn box.