Brisket Dismount - How do you take it out when done?

SmyrnaGA

Having done maybe 10 brisket so far, I'm by far no brisket expert.  I've tried to be consistent, and do at most one change each time if I want to try something new.  Yet, I have never replicated the 3rd Brisket I ever made.  It was the most moist, juicy one I've ever had.  I'm normally out there by myself.  So, I start probing at 190.  I probe the point, then the flat.  Once the flat is as easy to probe as the point, I take it off.  To pick it up, I put a foil on top, wear my BGE gloves, lift/roll it over, then off onto a pan next to the egg.  However, that 3rd cook, I had help.  So I grabbed 2 griddle spatulas and slide it underneath and gently lifted it off onto the foil for wrapping.  So, I'm thinking, maybe my hands grabbing it from the top is more 'stressful' than gently lifting from the bottom?

So, how do you guys take a hot, done brisket off your eggs?

JohnInCarolina

I always pull my meat out the way I put it in: low and slow.

buzd504

Just pull it out and wipe it with a towel.

bgebrent

Long tongs and a hot glove.

ColtsFan

This 

DoubleEgger

Two big spatulas 

lousubcap

It takes two hands to handle a whopper.  

YukonRon

Pizza peel

Ima_good_egg

Bear claws

HeavyG

I always wear these when handling hot, wet meat, The ribbed fingers make the experience more pleasurable.

bgebrent

HeavyG said:

I always wear these when handling hot, wet meat, The ribbed fingers make the experience more pleasurable.

Ribbed fingers, pleasurable...do you have a link?

Botch

 
I never would've bought these myself, an ex-GF's sister bought them for me.  I don't use them often, but for chickens, ducks, gooses, turkeys, butts and briskets, they're wonderful and I'm glad I have them.
 
To the OP, how you remove your brisket isn't going to affect its quality, IMO.  Realize that the meat itself can vary, a lot.  I bought two briskets, at the same time/place, to do my first cook for the office.  They were cooked at the same time/temp/length.  One was stunning, the other "okay".  You're doing right by probing for the final call, rather than temp alone; just realize that different cows are, well, different.  

HeavyG

bgebrent said:

HeavyG said:

I always wear these when handling hot, wet meat, The ribbed fingers make the experience more pleasurable.

Ribbed fingers, pleasurable...do you have a link?

https://smile.amazon.com/gp/product/B00K1L9SAG/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Spaightlabs

bgebrent said:

HeavyG said:

I always wear these when handling hot, wet meat, The ribbed fingers make the experience more pleasurable.

Ribbed fingers, pleasurable...do you have a link?

If he asks you to smell his fingers, probably don't.