Brisket question

BigGreenGator

1st brisket today ... I've got a small 4.5 lb er flat only ... My thinking 1.5 hours per pound at 270deg and looking for internal temp of 190 when done ??? Any thoughts or changes

R2Egg2Q

Time per pound is probably a decent approximation but there's no guarantee of it being done at 190. I use the IT as an indicator of when to start probing the thickest part for tenderness. When that probe has almost no resistance (like a hot knife into butter feel) it's done. I doubt it'll be tender enough at 190.

BigGreenGator

10-4 I'll go for 200 and also the probe check thank you @R2Egg2Q‌

CarolinaCrazy

I did a similar brisket yesterday at 250˚ the whole time. It stalled at 155 for about 2 1/2 hours. I pulled it at 7 hours at 200˚. I would have liked to let it go another hour, as it was tender, but not falling apart, but it was lean and starting to dry out. It would have been better if I had foiled it mid-smoke.

You might want to consider foiling it at 150 or so, to get it thru the stall without loosing as much moisture.

BigGreenGator

@CarolinaCrazy‌ that's some good advise I got mine right now to 169 but now has moved down to 165 at the 4 hour mark ... Dome been sitting steady at 268