Brisket is about ready to pull off couple more ?s

Car Wash Mike

Brisket has been on for 24 hours steady 230-250. The last 3 hours has been wrapped in foil. I want to slice not pull. What is my next step?
What temp do I pull off egg?
Thanks.[p]CWM

Sigmore

Car Wash Mike, It might be too late. My 2¢.

sprinter

Car Wash Mike,[p]May have missed it below, what size was the brisket? 24 hours seems like a LONG time for one of those things to cook. I cooked 2 13.5 pounders this weekend, 250-260 temp and they were at 185 in about 15 hours. No foil at all.[p]Troy

Car Wash Mike

sprinter,[p]I guess I better pull now. The flat is 188-190 and point is 182-185.[p]Still wrapped in foil. I might let set and slice if not pull. Still I think it will be good.[p]CWM

Unknown

Car Wash Mike, I bet it's just right for slicing right now or after it's out of foil 15 min or so.

Car Wash Mike

Chet,[p]Thanks, loved your roast beef on post below. But if one of those got in my house Tammy would throw it in the oven never to be seen again (by me), just don't like the flavor.[p]CWM

Unknown

Car Wash Mike,[p]Pull it off now and cut the point off the brisket and foil the flat and place it into a cooler. Then place the point back into the cooker and shut it down and pull it in a couple of hours and cut it up for burnt ends. [p]Dave

Steve-B

Car Wash Mike,[p]I would pull it right now. I pull mine at that exact temp range...188-190 degrees. I would then seperate the point from the flat and put the point back on for a couple of more hours. After two more or so hours pull it off and chop it. The chopped point with lots of sauce is my new favorite. [p]The flat should be ready for slicing after 30 minutes or more rest. [p][p][p]

Car Wash Mike

Steve-B,[p]I think the chopped point is burnt ends? My pa's favorite but he is 100 miles away. Might vac seal and freeze.[p]Thanks,[p]CWM

Car Wash Mike

Old Dave,[p]Thanks, It looks liked I cooked burnt ends with out even knowing.[p]CWM

Steve-B

Car Wash Mike,[p]Yep, burnt ends. Couldn't think of that term when I was typing. Enjoy![p]Steve-B

Car Wash Mike

Steve-B,
Already have been.[p]Thanks,[p]My best effort ever. For low and slow.[p]CWM

Daddyo

Car Wash Mike,
My brisket routinely takes 20-24 hours. There is a big difference between cooking at 210 versus 240 degrees. If the meat goes to 200 it will still cut, but be a little crumbly. Despite what people say, I find brisket pretty forgiving, as long as it is cooked at low temp.