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Brisket finish up

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Powak
Powak Posts: 1,391
in EggHead Forum
I've got an 8lb brisket going at an average of 250° today. Although the it dropped below 200° while I was downtown for a while. It's at 174° internal right now. To finish it up by at least 5pm would 300° be appropriate for the next couple hours?
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  • lkapigian
    lkapigian Posts: 10,761
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    I'd wrap and bump for sure, I like my Briskets done early early 
    Visalia, Ca @lkapigian
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  • lousubcap
    lousubcap Posts: 32,349
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    Go for it and you can even push higher.  You want to finish it such that you can give it around 10-15 minutes on a cooling rack (stop carry-over cooking) and at least a couple of hour FTC.  As long as your rub doesn't contain much sugar you can push on up to around 400*F if needed.  Another option is to foil it (lose some of the bark) and run as you note.  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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  • Powak
    Powak Posts: 1,391
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    She's got tons of bark right now, just needs to finish by 5. So 350° foiled?
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  • lousubcap
    lousubcap Posts: 32,349
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    I would start there-and the bark comment is not the quantity of bark but the fact that the foil will cause it to lose the crispness (take on some moisture).  
    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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  • blind99
    blind99 Posts: 4,971
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    Agree. I think what you lose in bark you will gain in tender flat, on a small brisket. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Powak
    Powak Posts: 1,391
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    blind99 said:
    Agree. I think what you lose in bark you will gain in tender flat, on a small brisket. 
    Ok so I just wrapped it and am crankin it to 350. So that's a good idea? I'd like tender for sure. Taking it to a big house party.
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  • lousubcap
    lousubcap Posts: 32,349
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    Always remember "The cow drives the cook."  Slice on demand and if you have a few dry slices, just use Q sauce for the save.  Enjoy.
    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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  • Powak
    Powak Posts: 1,391
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    Wow that was quick! Went from 174 to 200/205 in an hour and 12 minute foiled and cranked to 375-400
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