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Brisket internal temp is 199. Should I FTC now or wait?

dstearn
dstearn Posts: 1,703
in EggHead Forum
12 lb packer on since 8:30 last night. Will serve around 3:30. Am I better off FTC now?
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Comments

  • Cookinbob
    Cookinbob Posts: 1,691
    I would do it now
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • jlsm
    jlsm Posts: 1,012
    Poke the fattest part of the flat. Does the probe slide in easily? Pull. If not, keep going.
    *******
    Owner of a large and a beloved mini in Philadelphia
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  • lousubcap
    lousubcap Posts: 35,425
    As @jlsm-notes the key is "feel" and temp only lets you know when to check for the "feel".  The higher the quality of cut then generally the lower you will get to the feel-can be from the mid 180's to the low 200's. But each behaves on its own.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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