Home Forums Hunting & Shooting Hunter's Campfire Brisket Question

I smoke 3-4 hours at 275 in the Kamado, then wrap and put in a 275 oven till it hits 203, rest it for an hour.

All the smoke you’re gonna get is in the first 3 hours, after that you’re wasting wood. Plus, in the oven I don’t have to babysit it.

Doing a Wagyu brisket on Saturday. Was considering doing it side-by-side with a AAA just for comparison but Slavyanka doesn’t want to invite that many people.

Temperature is just a number.
If it was not done at 203*, not pull apart tender?
Why take off the grill ?

Wait until it is done, could be 199- 215 ?
To many variables.
Remove when done, Not some arbitrary number.