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Franklin's Style Brisket

BubbalouBBQ
BubbalouBBQ Posts: 4
in EggHead Forum
Doing my first Brisket on the egg since I got it back in October 16.  Put it on at 8:30 last night, stayed a steady 250 all night.  Then, I messed with the vents a little too much at 6:30am when it was running about 265, to only drop it to 215 for 2 hours! Hopefully that won't kill the overall time.  Internal temp is about 185 now, so should be good to pull and sit in about 10 degrees! 
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Comments

  • smbishop
    smbishop Posts: 3,054
    You will be fine!

    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • Hans61
    Hans61 Posts: 3,901
    Toothpick test not temp might be well over 200 when done
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • lousubcap
    lousubcap Posts: 33,845
    As above-the brisket finish-line is all about the feel in the thick part of the flat.  When you get the "probes like buttah" result you are there.  Start checking once you clear 190*F or so then around every half-hour til you get there.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Tarpon65
    Tarpon65 Posts: 205
    So,  what time should I show up for dinner?   =)=)
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  • Tony_T
    Tony_T Posts: 303
    I've ruined many a brisket (so many that I gave up).
    Time to try again this year.
    OP — looks good, don't forget to post some finished pic's!
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