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Beef Brisket Internal Temp

dayzed&confuseddayzed&confused Posts: 165
edited 2:35AM in EggHead Forum
I have had a brisket on the egg now for 14 hours. I wraped it in foil at 10 hours. Heres the question, the internal temp right now is 176 degrees and the egg temp is 227 degrees. Is it done or do I need a higher internal temp?
Thanks, Melvin
San Angelo, texas


  • TXTrikerTXTriker Posts: 1,177
    You can raise the dome temp to 250 but I don't pull mine till internal 200. You're in the plateau now. Relax and enjoy. Don't forget to let it rest in an ice chest.
  • Thanks man, that's exactly what I needed to know. That internal temp has been in the 170s for hours but I was afraid to raise the dome temp.
    San Angelo, texas
  • Grand Oeuf VertGrand Oeuf Vert Posts: 1,628
    Just my opinion...Check it with a fork for tenderness. You might be done.
    Wrap it in foil again, towels and cooler and let it rest. Internal temp will continue to clime for a bit longer. We like a 175 internal in the GOV household. So it doesn't dry out.
    (...Ya, like a Canuck can tell a Texan how to do a Brisket. That's like a Texan telling a Canuck how to make Hockey Pucks...)
  • TXTrikerTXTriker Posts: 1,177

    Do let us know how it turned out and with pictures if you can.
  • LCHoodlemLCHoodlem Posts: 15
    Wow, just wandering around looking for optimal Internal Temp and I found a fellow League City guy!

    I am cooking my first Brisket I have a post with some pics. Hope you are still subscribing here.

    a.k.a. LCHoodlem
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