help with brisket. first time cook with BGE LARGE! FTC help

devildare

hey guys! few questions here. this is my first brisket cook and bge cook. grill temp at 250, internal is at 192 at the moment. looking to take it off at around 200 would that be a good temp to take it off the gbe? another thing i need help on is the FTC. I'm going to put it in a cooler wrapped in foil & towels. Main thing is I'm not sure how long to leave it FTC, do i leave the probe in or do i occasionally check the temp of the brisket? what temp is usually a good time to cut? also after cut how do you guys normally store the excess meats? thanks for any advice in advance.

Chris8938

For the bigger meats, I probe for doneness.  Temp is a good guideling, but the cow will let you know when it is done.  Should probe like buttah, i.e. no resistance.  As far as FTC goes, that is usually just for holding the meat until you are ready to serve.  If you don't need to FTC, then don't.  Remove the probe, it has done it's job already.  I usually let mine sit out a little bit to cool and then FTC, so the cooking process stops.  As far as carving goes, I will need to defer to the gods on that question.  I usually let the cow sit for 20-30 minutes or so.  If you have a vac sealer, use it and freeze the left overs. 

Brisket_Fanatic

Welcome to the club! Make sure you are probing the brisket like butter to know when it's done. You can hold the brisket like you explain for 3-4 hours without worry. I'm not 100% sure on the best serving temp but I think around 160 or so if memory serves me or maybe 140. I'm sure someone with more info will be along shortly. If you are going to eat it quickly then I would just let it rest on the counter which can go an hour if it's not too cold in your house and you can keep from picking at it......... I know I can't. Storing the excess I always put portion sizes in food saver bags and vacuum seal it. Then when you want to reheat just toss the FS bag in simmering water for 30 minutes or so. Also please post a pic of the beast so we can drool!

JRWhitee

All the above is good info, 140 is a good slicing temp. Like has been said, do not cook to a specific temp. Probe the thickest part of the flat, it should go in like soft butter then it is done. Usually around the 200-205 for most briskets but they are all different. If you need to eat in less than 2 hours let the brisket sit on a rack unfoiled to cool for 30 minutes or so then you can FTC it.