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First Brisket help

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friscotex
friscotex Posts: 78
edited November -1 in EggHead Forum
Put my first brisket on the egg this AM - an 8 pounder. Indirect with dome steady at 250. After 2 hours, meat temp is already at 140. I was planning for it to take 10-12 hours. Is this sucker going to hit 190 internal temp long before that?
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  • Fidel
    Fidel Posts: 10,172
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    Probably not. Yours seems pretty typical. The first 100-120 degrees usually goes by in 2 hours or so. It's that last 50-60 degrees that take time, and where the magic happens.

    You can safely take it to 195 or 200 internal, and it can rest in foil in a cooler for a few hours after it is done. Use the fork test for tenderness. It may be done at 185, or it may be 195 or higher before it is good and tender.

    I think you'll be fine.
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  • UGAVET
    UGAVET Posts: 577
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    it will slow when you hit the plateau but it could cook quick. Just keep checking.
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  • Old Salt
    Old Salt Posts: 357
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    My 10LB brisket went on at 9:30 Friday night. Temp was 215* dome. Midnight I put the probe in the flat and it read 140*. I too thought like you did that it was cooking too fast. Went to bed and at 5:00 I checked it and it was 150* and dome was 250*. Back to bed and 8 AM got up and checked it again. 175* dome 250*. It took 15 hours to get to 190*. Fire dying down so left it and had dinner at 1:00. Had good bark and was tender and moist.
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