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Is the brisket done

bookswbooksw Posts: 234
My whole packer is at 194 internal and it feels soft on the outside and the probe goes in pretty much like butter but does hit a little resistance- maybe less butter-like after about an inch from the edge.  I am sitting on the edge of not knowing when to pull it off.  I want it to be perfect and MOIST.

What should I do???  Thanks :)

Charleston, SC
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Comments

  • calikingcaliking Posts: 7,063
    Is it probing like that in the flat? If so, my vote is for pulling and FTC for a few hours.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • bookswbooksw Posts: 234
    yes it is in the flat-  I have made the mistake of probing the point before and taking it off too early  Thanks!!! 
    Charleston, SC
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  • bookswbooksw Posts: 234
    One other thing is that the meat has only been cooking for a total of 8.5 hours and I am wondering if I could keep it around 190 longer if that would result in meat that is more moist.
    Charleston, SC
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  • bookswbooksw Posts: 234
    It is now foiled, wrapped in a towel, and in the cooler.  Dinner is at 7:30 (4.5 hours).  I'll come back and report with a moistness rating (I know it will taste great, just saying).  I am going to serve it with brown jasmine rice, a salad, and some other veggies- haven't figured that out yet.  Maybe I will leave the egg smoldering and crank it up later and throw on a squash like nbak4bbq posted about?
    Charleston, SC
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  • calikingcaliking Posts: 7,063
    Sounds like a good plan. What time should we come over? :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • bookswbooksw Posts: 234
    come over now!!
    Charleston, SC
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