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Ideal temp to pull a brisket??

transversalInactivetransversalInactive Posts: 376
edited 8:50AM in EggHead Forum
Any input on the ideal temp to pull a brisket?


  • FlaPoolmanFlaPoolman Posts: 11,672
    anywhere from 185° up. When it hits that temp start probing for tenderness. Unlike butts you can't just rely on temp unless your foiling.
  • Thanks, Poolman. Just put on a nine pounder for tomorrow evening......allowing a few hours to wrap it and rest it. First brisket on the egg.
  • FlaPoolmanFlaPoolman Posts: 11,672
    Briskets are tough but I cheat :P
  • Please give me the secret, Poolman......
  • FlaPoolmanFlaPoolman Posts: 11,672
    In a nutshell it's direct for 3 hours then in a foil pan indirect with beer and other spices for another 4 hrs or so. Those on here that have had it loved it.
  • Poolman, you do that last 4 hours covered?
  • FlaPoolmanFlaPoolman Posts: 11,672
    yes,, It's a really easy cook that way and I use it for a couple of charity cooks where you can't cook onsite. The one I brought to the Ocala fest was sliced and frozen a week before and was still good.There is one coming up for big brothers big sisters where I always make it and it goes fast.
  • Sure wished I would'a talked to you before I put it on. Got your program written down. Next time......thanks for the comments and the advice.
  • Poolman....what dome temp do you use to cook that brisket??
  • FlaPoolmanFlaPoolman Posts: 11,672
    350° for both the direct and indirect parts. Also you might want to search quick brisket. Vidalia1 makes a pretty good one. I tried his at the mini fest
  • All good info, Poolman. Thanks
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