When do you do your "pull test?"

JerryAtrick · January 2014

I think I understand what to look for in a brisket "pull test" but a little vague about when you do perform. Seems logical it would be the last step in the process. But what if the meat doesn't pass the test, needing more cooking. Do you put it back on after it's already rested, been in the ATC or whatever?

PS: Did my first brisket today...sorry, no pics. It's good but next one will be better!

shucker · January 2014

You should be able to get pretty darn close when internal temp is around 205 and a probe slides in with no resistance. If those 2 conditions are present, the pull test isnt all that important.

cazzy · January 2014

I don't ever do the pull test but the info you seek can found at 8:30 in this video:

http://youtu.be/sMIlyzRFUjU

henapple · January 2014

I do the bend test..When it's budda, it's done. Doesn't matter what temp....190 or 207.

Lit · January 2014

Just stick it as soon as you can get all the way through with little resistance then you are done. I have cook many briskets and have never let one go more than a couple degrees over 195. I start checking for doneness at 190. You do the pull test after you slice it after the rest.

When do you do your "pull test?"

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