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Sunday dinner: smoked brisket

gerhardkgerhardk Posts: 938
edited March 2012 in EggHead Forum
Put it on about 4:30 a.m., it is now 2:10 and the internal temperature is at 185ºF.  Will be putting it in the cooler within the half hour, I hope it will taste as good as it smells.




  • ShiffShiff Posts: 1,707
    Do a fork test to make sure it is tender before removing it from the BGE.  This usually happens between 180 and 205 degrees. Every brisket is different and you can't cook solely by checking the temperature.

    Large BGE
    Barry, Lancaster, PA
  • tnbarbqtnbarbq Posts: 248
    Give me your address and I will do the fork test for you! :D
    Mid TN. Hangin' in the 'Boro. MIM Judge
  • gerhardkgerhardk Posts: 938
    Thanks for the hint, it came off just before 4 p.m. at 201ºF.  It is in the cooler now waiting to be served around 5:30 to 6:00.  The taste is really good judging from the little piece we ripped off and looks to have a nice smoke ring.  Scooter if you leave TN now you should be here bright and early Monday morning, near the shores of Lake Huron in Ontario.

  • tnbarbqtnbarbq Posts: 248
    edited March 2012
    I like my eggs with a side of brisket!  Hope it comes out the way you like it.  Hard to beat  good brisket.
    Mid TN. Hangin' in the 'Boro. MIM Judge
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