When is my brisket done? Quick...

Unknown · June 2005

Put a brisket on this morning at 0720 and has been cooking for 13 hrs. The grill temp has been a constant 225 thanks to my guru and the meat temp shows 190 now. I am trying for 195 and thought I would leave it on until 2300 tonight, giving it nearly 16 hrs of cook. But it I reach, and I surely will...my 195 before then, should I go ahead and crack the lid and take it off, or just cook it until 11? I guess my point is, once the goal meat temp has been met, is it done? Or should I let it cook there for a while?

Steve-B · June 2005

Smokin'T,[p]I would pull it now. I usally pull mine 185-190...pending the fork test. Check out the Dizzy Pig BBQ site about the fork test. Basically, you will want the fork to twist easily. [p]Steve-B

mollyshark · June 2005

Smokin'T,[p]Pull it, wrap it in foil, wrap it in a beach towel, and toss it in a cooler or a warming drawer (left off) or whatever you have around. Eat it when you feel like it. There's a fine line between 'done' and 'dry.' Didja poke it a couple places to see if that temp is consistent? If you have a flat and a point, the flat might be one temp and the point a little lower. If so, whack off the point and wrap up the flat part as above. Cook the point until it catches up temp-wise and let it join its better half.[p]I'm getting hungry. DAMN this forum does me in.[p]mShark

When is my brisket done? Quick...

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