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Brisket Help Please

cbelcbel Posts: 1

The past two briskets I have smoked have gotten stuck at 196deg for about 2 hours.  Each time I have had to take off then due to time constraints. They have been tender, but could be a little better I think.  Is it normal to stall at this temp for this long?  Should I just push thru this?  Oh yeah, I smoke it at 250deg.  What temp do yall take brisket off egg?

 

Thanks for help,

Chad

Comments

  • 2 hrs seems long at 196 but it's probably really only 10 minutes and you are dying to eat it :))

    You can push it through if you need to. I pull mine anywhere from 195 to 205 depending on how they feel. bump it up to 300 and it will push through in a half hour or so. 
    Keeping it Weird in the ATX
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  • cbelcbel Posts: 1
    Thanks Cen-Tex.  Will do
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