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Brisket?

Alton
Alton Posts: 509
in Beef
Im getting temps anywhere from 193 to 204 on my Brisket... The probe moves in and out easily in most parts for slab. Do i wait a little longer or is it ready to pull? Can i cook in too long? its only been around 10.5 hours

PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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Comments

  • Chubbs
    Chubbs Posts: 6,929
    What kind if thermometer? If regular IR, has it been calibrated? What is dome temp? Grate temp?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Chubbs
    Chubbs Posts: 6,929
    And how big is brisket?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Alton
    Alton Posts: 509
    @Chubbs 10.5 lbs.... used both an internal probe and an instant read. I was successful in keep the dome temp between 225 and never hotter than 250. 

    I let it go just a little longer and pulled when all reading were above 200. it is now FTC until this evening.

    Looks and smells awesome...ill just have to wait and see now.


    [-O<
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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  • travisstrick
    travisstrick Posts: 5,002
    If its a thermapen, you should be fine to take it off.
    Be careful, man! I've got a beverage here.
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    Let us know what happens.
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  • talltrevor
    talltrevor Posts: 54
    I'd wrap it in heavy foil, throw it into a cooler with a couple of towels until it's time to eat.  Mine was in the cooler for 5 hours on Superbowl Sunday and it was still too hot to touch while cutting it.  It can only get more tender.  Do it.  :)
    I love my egg.
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  • Alton
    Alton Posts: 509
    talltrevor said:
    I'd wrap it in heavy foil, throw it into a cooler with a couple of towels until it's time to eat.  Mine was in the cooler for 5 hours on Superbowl Sunday and it was still too hot to touch while cutting it.  It can only get more tender.  Do it.  :)
    Done!!! will let you know tonight how it turns out

    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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  • chainsaw19
    chainsaw19 Posts: 257
    Did my first one today, it has been in cooler since 2pm, can't wait to try it out!
    Large BGE Middletown, MD
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  • Alton
    Alton Posts: 509
    chainsaw19 said:
    Did my first one today, it has been in cooler since 2pm, can't wait to try it out!
    Looks Great

    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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  • flemster
    flemster Posts: 269
    7# brisket. Started its journey at 10 am CST foiled at 180F (got distracted in the yard) pulled at 205F at 1430 CST. Have to admit it was a tad dry. SWMBO and guests thought it was great. I knew better. But the sides rocked. Southern style cabbage, baked beans on the egg and cornbread.
    -------------------------------------------------------------------------

    Keywords: Gator, Nashvegas, LBGE, Looftlighter, Thermapen in Racing Green (faster than the red one!), PSWOO2, Spider with CI, IQ120
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  • flemster
    flemster Posts: 269
    The whole meal.
    -------------------------------------------------------------------------

    Keywords: Gator, Nashvegas, LBGE, Looftlighter, Thermapen in Racing Green (faster than the red one!), PSWOO2, Spider with CI, IQ120
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  • Alton
    Alton Posts: 509
    One more time!!! The Brisket ROCKED... Slathered with yellow mustard, worcestershire and Brown sugar. Then rubbed with a Savory Pecan rub. Smoked @225 for 13 hrs until I had in internal temp of 205. Used Pecan and apple wood chucks for the smoke. FTC for around 8 hrs and here it is. Tender, Flavorful and Moist... Enjoyed with a bottle of Purple Cowboy Tenacious Red Wine. :-bd
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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  • Alton
    Alton Posts: 509
    Here is a picture the wife took!
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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