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Help with brisket

Unknown
Unknown
edited November -0001 in EggHead Forum
100_1187.jpg
<p />ok I just openned the egg, the butt is about done 185 and rising. The brisket is at 160, both have been cooking for 12 hours. What should I do pull both off at 190 or continue cooking the brisket till it reaches 190. Thanks for your help
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  • thirdeye
    thirdeye Posts: 7,428
    Cap'em Bob,[p]I'm not trying to crack wise but they will be done when they are done. The butt is close. The brisket has a ways to go. I watch the temperature but also rely on the poke test, stick it with a fork when it gets to 185° and if it twists easily, it is ready, if not let 'er go. You can wrap the brisket in foil at 170° or so and finish that way, but I'll bet it will be fine without foiling.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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