QAPI Description QAPI is the coordinated application of two mutually-reinforcing aspects of a quality management system: Quality Assurance (QA) and Performance Improvement (PI). QAPI takes a systematic, comprehensive, and data-driven approach to maintaining and improving safety and quality in nursing homes while involving all nursing home caregivers in practical and creative problem solving.
Sticking to 225 degrees and 1 hour and 15 minutes puts you in the ballpark for a well cooked brisket. Many people believe that when the internal temperature of the brisket reaches 185 degrees, it is done.
I have heard some people complain that after about 8 to 10 hours that the meat can get too smoky. If you like a milder smoke flavor then you have another reason to wrap the brisket in foil. Temperature: The general temperature to aim for is about 180 degrees F (80 degrees C.).You want to measure that with a good meat thermometer in the thickest part of the meat being careful to keep it away from the fat.When you have reached this temperature the brisket is done. have heard some people complain that after about 8 to 10 hours that the meat can get too smoky. If you like a milder smoke flavor then you have another reason to wrap the brisket in foil. Temperature: The general temperature to aim for is about 180 degrees F (80 degrees C.).